Take your sweet and onion dice it up. Set it aside for now.

If you are using two chicken breasts like I did then just slice them in half for now and set them aside.

You can use a whole chicken. It is based on how much chicken you would like in your dish. I like more dumplings to chicken ratio. You can even use a shredded-up rotisserie chicken. I bet that is good.

Heat a large pan to medium heat. Add 4 tbsp of butter to the pan and let it melt down. Once it warms up add your onions to the pan. Let your onions cook until they are almost translucent.

Once your onion is cooked. We are going to lower the heat and add 4 tbsp of paprika to the onions. It is going to give it a glorious red color and a nice smokey flavor. You can add more butter and 1/4 cup of water to help mix it all together.

This is for those who chose to make their chicken! If you chose rotisserie chicken you can just skip this part.

Take your slices of chicken and dredge them through some flour just coating the outside. Then place it in the pan with the onion and paprika allowing each side to brown for just a few minutes.

Once the chicken is browned on each side and mixed in with the onion mixture. Cover the chicken with the chicken broth and bring it to a boil. At this point, you can add some seasoning to the mixture. I am going to add just salt, pepper, and garlic salt.

Once it is boiling bring the heat down to a simmer and cover the pan. Let it cook for 20-25 minutes until the chicken is fully cooked.

While the chicken is cooking we can make the sour cream mixture. This is super easy!

You just take your sour cream and mix it with water until it is blended. Let this mixture sit out and warm up a bit. You do not want to add it in super cold because it will curdle. But also do not let it get so hot it goes bad. Just find a nice medium in between.

Now we can make the dumplings. Take a large pot and fill it with water. Bring this pot of water to a boil. You can add salt to your water to help bring flavor to the dumplings.

While that is coming to a boil. Put your flour, eggs, and salt in a mixing bowl. Then slowly add your cold water and mix it. You will get an arm workout by mixing this.

Once everything is mixed the mixture should be kinda goopy but not runny. You can take a batch of this goop and place it on a plate so you can easily scoop it into the water.

Take your plate to the boiling water. Using a spoon or a fork scoop small dumplings into the water. These will expand quite a bit so you can scoop small scoops.

Once the dumplings rise to the top let them boil for just a minute before you remove them and place them in a colander.

To know if they are finished they should feel a little dense but can be squished. Set these aside for now once you finish batching the whole bowl.

At this point, your chicken should be done. Remove it from the broth and shred it with your preference. I usually throw my chicken into my food processor because I am lazy. But if you want bigger chunks then I would shred by hand.

Now you can add flour to the broth to thicken it up and mix in your sour cream mixture to the broth as well! This doesn’t have to cook long just cook until you achieve the thickness you want.

Then add your chicken and dumplings to the broth. Voila! You are done.

Garnish the Chicken Paprikash with fresh parsley and allow the sauce to coat each bite. The result is a plate of comforting, rich, and deeply flavorful Hungarian goodness that is sure to bring a smile to anyone’s face.