Place chicken, carrots, onion, garlic and water in a medium pot and bring it to boil. If you are using the conventional method of cooking, using the skimmer clean off the foam that builds up once the water starts to boil. Turn the heat down to MEDIUM LOW and let the chicken cook for about 30 minutes, or until tender. If you are using your pressure cooker or your instant pot for this step, place the above ingredients it in the cooker for 10 minutes and do a Quick Release once the time is up.
Using a colander separate the chicken stock from under the chicken and vegetables into a different pot. Take out the chicken and shred it, discarding the skin of the chicken and the bones, if any are present. You can either toss the vegetables, or use the carrots as garnish.
Add 2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and a bay leaf into the chicken stock.
Bring the stock to a slight boil and add the shredded chicken. Turn the heat down to a simmer until your next step is ready.
In a small bowl mix sour cream, milk, flour really well. There shouldn’t be any clumps formed.
Add the dairy mixture into the soup and whisk it slightly until everything is well incorporated. Bring the heat up to MEDIUM and add the egg noodles. PLEASE ADD boiled water if the soup is getting very thick. You should be able to control the desired consistency of the soup. Mix the soup with a wooden spoon and let the noodles cook for about 5 minutes. That’s pretty much it! You can garnish the soup with anything that you like. in my case it is often either dill or cilantro.