CHICKEN PAPRIKA'S WITH DUMPLINGS SOUP: 2 tbsp. vegetable oil 1 lg. onion, chopped 2 lbs. boneless chicken breast, cut into bite-sized pieces 1 tbsp. paprika 1 tbsp. Lawry's seasoned salt 1 tbsp. poultry seasoning 2 qts. hot water 2 c. sour cream, at room temperature is best DUMPLINGS: 3 eggs 2 c. flour 1 lg. pot boiling salted water Cooked noodles or bowl ties may be used if preferred SOUP: In large soup pot, saute onions and chicken in oil until chicken is just white. Add paprika, seasoned salt, and poultry seasoning; toss to coat chicken thoroughly. Add 2 quarts hot water. Bring to a boil. Lower heat and simmer, colored, 20 minutes. Pour sour cream into medium bowl and stir to loosen. Add 1/4 cup of the broth from the pot and mix well. Add 1/4 cup of broth at a time, mixing well each time, until sour cream mixture is warm. Add mixture back to pot and stir well. Add cooked dumplings, or cooked noodles or bow ties if preferred. DUMPLINGS: Beat eggs in medium bowl. Add flour gradually until mixture is holding together and just slightly sticky. With floured hands, pinch off pieces about the size of a peanut shell, give each piece a slight twist and pull, and drop one-by-one into rapidly boiling salted water. Cover and simmer on low for 20 minutes. Drain and add to soup. Let dumplings sit in soup at least 10 minutes before serving. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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