In a medium sized stock pot or Dutch oven fill 3/4 full of water. Rinse chicken and add it to the pot. Chop onion and garlic and add it to the pot, along with the 2 oz. of paprika (I know this may sound like a lot but the paprika is what flavors the broth) and salt.
Bring to a slow boil, then reduce to a simmer and allow to cook for 2 - 3 hours. 20 minutes before you are ready to serve, remove chicken from the pot, remove skin, de-bone and shred with a fork, then return chicken to pot.
Cook pasta according to package directions. Serve paprikash over shells. ( If you want a thicker broth stir in a little cornstarch and water before re-adding the shredded chicken.)
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.