Boil the chicken in water to cover until tender, about 2½ hours.

Remove chicken from the broth so both can cool faster.

When cool, remove the meat from the skin and bones and cut the meat into bite-sized pieces; strain off as much 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.