Another recipe from Hannaford's Fresh magazine, these dumplings were super and easier to make than the prior post (which I had made these first!).
Learn How to Scale This Recipe
Prep Time: 35 minutes
Cook Time: 30 minutes
Ingredients: Add ingredients to List
1 Tbsp. canola oil (Chicken Paprikash Soup)
2 medium yellow onions, thinly sliced (Chicken Paprikash Soup)
1/8 tsp. salt, or to taste (Chicken Paprikash Soup)
1/8 tsp. freshly ground black pepper (Chicken Paprikash Soup)
3 1/2 Tbsp. paprika (Chicken Paprikash Soup)
4 1/2 cups reduced-sodium chicken broth, plus more if needed (Chicken Paprikash Soup)
6 skinless, boneless chicken thighs (about 2 lbs.) (Chicken Paprikash Soup)
1/2 cup reduced-fat sour cream, plus additional for optional garnish (Chicken Paprikash Soup)
chopped chives (optional garnish) (Chicken Paprikash Soup)
1/2 cup reduced-fat sour cream (Chive Dumplings)
1/2 cup nonfat milk (Chive Dumplings)
2 Tbsp. canola oil (Chive Dumplings)
1/8 tsp. salt, or to taste (Chive Dumplings)
1/3 cup finely chopped chives (Chive Dumplings)
1 3/4 cups all-purpose flour (Chive Dumplings)
1/4 tsp. onion powder (Chive Dumplings)
2 tsp. baking powder (Chive Dumplings)
1. Prepare the soup. In a large pot, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, until softened and just browned, about 5 minutes. Add salt, pepper, and paprika, stirring to combine with the onions. Cook until paprika is fragrant, about 30 seconds. Add broth and stir to release any brown bits on bottom of the pan, then add chicken thighs. Bring to a boil, cover, and reduce heat to maintain a simmer. Cook about 25 minutes.
2. While chicken cooks, prepare the dumplings. In a medium bowl, whisk together sour cream, milk, oil, and salt, then whisk in chives.
3. In a separate bowl, stir together flour, onion powder, and baking powder, thenadd to the wet mixture and stir just until incorporated. Let sit 10 minutes.
4. When chicken has cooked 25 minutes, remove the largest chicken thigh and insert a meat thermometer, without touching the bone. The temperature should be 165 degrees F. When done, using a slotted spoon, transfer chicken pieces to a plate. Tent with foil and reserve.
5. Bring broth to a boil over high heat. Make dumplings using 2 teaspoons - one to scoop the dough and the other to push the dough into the boiling broth. Dumplings should be about the size of a golf ball - you should be able to make 18 to 22. Reduce heat to medium-low, so liquid is at a rolling simmer; cover, and cook dumplings for 10 minutes. Do not overcrowd; cook in batches if needed. Dumplings are ready when they have about doubled in size and are slightly firm to the touch. Cut one in half - the center should be cooked through, not dense and doughy.
6. When dumplings are finished, remove from heat. Using a slotted spoon, transferdumplings to 6 shallow bowls. Place a piece of chicken in each bowl. The soup should have thickened slightly; if it seems very thin, simmer over medium-high heat, stirring occasionally, until slightly thickened. Add 1/2 cup sour cream to the soup, stirring to combine. Pour soup over chicken and dumplings and serve, with additional sour cream and chopped chives in separate bowls for garnishing, if desired.
Source: Hannaford fresh Magazine, January - February 2013