1 whole chicken, cut into pieces
2 cups tomatoes, chopped
2 tsp. salt
3 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and sliced or chopped
1 potato, peeled and diced
1-2 T. paprika
Sour cream for serving
Boil the chicken in water to cover until tender, about 2½ hours.
Remove the chicken from the broth so both can cool faster. When cool enough to handle, remove the meat from the skin and bones and cut the meat into bite-sized pieces. Strain off as much of the fat from the broth as you can.
Return the meat to the strained broth, add remaining ingredients (except for the sour cream), and simmer for 1 hour. Taste and adjust seasonings as desired.
To serve, ladle into individual bowls and top each with a dollop of sour cream.
Serves 6.