|Chicken breasts||36 Ounce|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Green pepper||1 Medium|
|Dairy sour cream||8 Ounce|
Combine chicken breasts, water, and 1/2 teaspoon of the salt in a large frying pan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pour broth into a 1-cup measure; add water, if needed, to make 1 cup.
Pull skin from chicken and take meat from bones; dice meat.
Saute celery, onion, and green pepper in butter or margarine until soft in same large frying pan; sprinkle flour, paprika, remaining 1/2 teaspoon salt, and pepper over top, then stir in; stir in the 1 cup chicken broth.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Stir in diced chicken and sour cream.
Heat very slowly just until hot.
Serve over cooked noodles, if you wish.