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Chicken Paprika & Dumplings


Family favorite, worth the effort!

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  • Dumplings:
  • 1 med onion, chopped
  • 1 stick butter
  • 6 chicken breasts
  • 1 carrot
  • 2 bouillon cubes
  • paprika
  • 1 T. flour
  • 16 oz sour cream
  • 2 eggs
  • 1 c. warm milk
  • 1/4 c. warm watter
  • 1 T. butter, melted
  • 1 T. yeast
  • 2 -3 slices day old bread, cubed
  • 4 c. flour
  • 1 tsp sugar
  • 1 tsp salt


Servings 5


Step 1

Beat eggs until light. Add milk, water, butter and yeast. Let stand 5 minutes until it activates. Sift flour with salt & sugar. Add bread cubes to yeast mixture and stir in 1 cup flour at a time. When well mixed, knead well. Let rise 1 1/2 hours, in clean bowl in warm place. Turn dough into two loaves and let rise another 1/2 hour. Boil in two separate pots for 15 minutes, turn over and boil another 15 minutes. (DO NOT LIFT COVER UNLESS TURNING)

Saute onion in butter. Push onion aside and brown chicken sprinkling with a lot of paprika. Add carrot and eough water to cover 1/2 way. Simmer about 15 minutes and take out chicken and carrot and set aside. Add flour to sour cream, stir in about 1 1/2 cups broth mixture and simmer until thick. Salt to taste. Grate carrot and add to mixture. Return chicken to warm. Serve with dumplings.


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