Paprikash-Style Chicken And Dumplings Soup Recipe
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 small yellow onion, diced
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons Hungarian paprika
  • 1 quart chicken stock
  • 1 cup flour
  • ¼ teaspoon baking powder
  • 1 tablespoon cold butter
  • ½ cup milk
  • ¼ cup sour cream
  • ½ cup heavy whipping cream
Directions
  1. Heat the oil in a large pot or Dutch oven over medium heat.
  2. Season the chicken with salt and pepper, then add it to the pot.
  3. Brown the chicken for about 5 minutes per side.
  4. Remove the chicken from the pot and add the onion and bell pepper. Cook to soften, for about 5 minutes.
  5. Add the garlic and tomatoes. Stir to combine and cook until fragrant, about 1 minute.
  6. Add the paprika and chicken broth, then return the chicken to the pot. Bring to a simmer and cook until the chicken is very tender, about 20 minutes.
  7. Remove the chicken from the pot and shred it using two forks.
  8. While the chicken is cooking, make the dumplings. Combine the flour, baking powder, and butter in a bowl until crumbly.
  9. Add the milk and combine until a dough forms. Form into a ball.
  10. Transfer the dough to a floured surface and roll out with a rolling pin to ¼-inch thickness.
  11. Cut the dough into 1-inch by ½ inch strips resembling small, short, flat noodles.
  12. When the chicken is removed from the broth, bring the liquid to a boil and add the dumplings one at a time.
  13. Boil until the dumplings are soft and chewy, like thick noodles, about 10 minutes.
  14. When the dumplings are cooked, turn the heat to medium-low and add the shredded chicken back to the pot along with the sour cream and heavy cream.
  15. Stir to combine and let simmer until the chicken warms through and the soup is thick, then serve.