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.