Chicken Paprikash Soup with Sour Cream and Chive Dumplings

Chicken Paprikash Soup:
1 Tbsp. canola oil
2 medium yellow onions, thinly sliced
1/8 tsp freshly ground black pepper
3 1/2 Tbsp. paprika
4 1/2 cups reduced-sodium chicken broth, plus more if needed
6 Skinless, boneless chicken thighs (about 2lbs)
1/2 cup reduced-fat sour cream, plus additional for optional garnish
chopped chives (optional garnish)

Chive Dumplings:
1/2 cup reduced-fat sour cream
1/2 cup nonfat milk
2 Tbsp. canola oil
1/3 cup finely chopped chives
1 3/4 cup all purpose flour
1/4 tsp onion powder
2 tsp baking powder

* I used boned chicken thighs that I cooked slightly by boiling separately. Then I peeled chicken of bone and added to soup during step 1 when asked to. Then I left chicken pieces in soup for remaining steps instead of removing it in step 4. It came out perfect!

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 min. 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 the 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, then add 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. 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 tsp. One to scoop the dough and one to push the dough into the boiling broth. Dumplings should be about the size of a golf ball - you should be able to make 18-22. 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 firmed 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, transfer dumplings 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 half 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.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user UNBREAKABLE_HRT.