Chicken Paprikash with Dumplings
This chicken paprikash with dumplings recipe is easy yet full of comfort food flavor.

Reading Time: 2 minutes
When the first crisp days of fall arrive, this chicken paprikash with dumplings recipe is easy yet full of fall comfort food flavor.
-by Hannah McClure As cool air rolls in and summer’s long days and hard work have shifted into fall, I begin to crave comfort foods. The canner usually rolls out batch after batch of tomatoes, apple butter, chicken stock, and many other homegrown or locally grown goods. So, while I crave comfort foods, I still rely heavily on easy meals so my time in the kitchen can be pushed for canning and putting by the harvest.
This chicken paprikash recipe is simple and yet full of flavor. The best part: summer’s hard work can be easily poured into this meal, making it even more flavorful and nourishing. It is written to show the use of local or homegrown chicken, eggs, and bone broth.
However, if you cannot obtain homegrown or locally raised, add the ingredients to your shopping list and use what you can get on your grocery run. In addition, the dumplings in this recipe are made gluten-free. If you wish to make traditional flour-based dumplings, replace the one-to-one flour with your favorite all-purpose flour.
Traditionally, chicken paprikash is served with spätzle: tiny dumpling-like noodles. While I prefer dumplings for the quickness, and it makes it a little heartier, I highly encourage you to explore spätzle as well.
Ingredients for Paprikash
- 1 small (two-pound) cooked whole chicken (I use rotisserie-style cooked), off the bone and shredded.
- 4lb sour cream (homemade or store-bought)
- 2-1/2 tablespoons paprika
- 1-1/2 teaspoons sea salt
- 1-1/2 teaspoons crushed black pepper
- 3/4 cup chicken bone broth or chicken stock.
Ingredients for Gluten-free Dumplings
- 3 cups Gluten Free 1-to-1 Baking Flour (Bob’s Red Mill)
- 1/2 teaspoon sea salt
- 2 large eggs from the coop
- 1 cup chicken bone broth or chicken stock
- 1/2 cup water
Let’s get to cooking!
In a large pot, on medium heat, combine sour cream, salt, pepper, paprika, and chicken stock. Stir ‘til well combined. Once sour cream starts to lose form, add in shredded chicken and stir. Heat ‘til it begins to bubble in the center; reduce heat and occasionally stir to prevent burning on the bottom or splattering hot soup.

Dumpling Instructions:
- In a medium bowl, combine gluten-free flour, salt, eggs, chicken stock, and water ‘til a sticky dough-like consistency is obtained.
- In a medium pot, bring water to a boil. Dip a clean spoon in for a couple of seconds. Use that spoon to dip out dumpling dough.
- Dumplings can be as full or as little as you prefer. Once the pot has 15-20 dumpling drops in, wait for dumplings to float. This time will vary depending on the size of your dumplings; typically, five to eight minutes.
- Remove dumplings, add to paprikash, and stir.
- Once all your dumplings are added to the chicken paprikash, you are ready to serve.
- The paprikash should have no sour cream taste to it. Should it have any, simply add a dash more paprika, salt, and pepper. Remember, it is easier to add more than to remove it.
***Please note: For larger chickens, simply double the recipe or set aside the remaining chicken for another meal. ***
Originally published in the October/November 2021 issue of Backyard Poultry and regularly vetted for accuracy.