Ingredients

• 1 1/2 lbs chicken breasts or 1 1/2 lbs chicken thighs
• 2 tablespoons vegetable oil
• 4 tablespoons sweet Hungarian paprika
• 2 tablespoons onion powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 48 ounces chicken broth
• 2 carrots, peeled and cut in half
• 2 celery ribs, cut in half
• 1 medium onion, sliced
• 1 medium tomatoes, quartered
• 1 cup fresh parsley, uncut
• 16 ounces sour cream
• 2 cups water
• 1/2 cup flour
• 3 eggs
• 2 cups flour
• 3/4 cup water
• 1/2 teaspoon salt

Instructions

1. Lightly flour the chicken and brown in the oil.

2. Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.

3. Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.

4. Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.

5. Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.

6. Bring 4 quarts of water to a boil and make the dumpling dough.

7. In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.

8. Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!