Great recipe, turned out a little runny so I used a little cornstarch and water to thicken. Nice and rich creamy taste. I added 3 chicken bouillon cubes and used a cooked and deboned chicken.

Try serving it over mashed potatoes! It is amazing.

This is the most simple and best recipe! This is the only recipe I use and to Kim. You want the sauce a little runny so it coats the noodles like a spaghetti sauce... But if you like your sauce a little more firm then that's cool. To each her own I guess :P

We loved it

Sooo good!! Definitely keeping this one!! Thank you!

Very easy to make. I make mine in the crock pot with frozen chicken breasts. By the end of the day the chicken has fallen apart and makes a wonderful tasting sauce. Good on rice too.

This chicken paprikash is amazing! My kids absolutely love it. If you want to add a slightly different flavor, use about 1/4 cup of white wine when mixing the flour, instead of water. It adds a bit more depth to the flavors. I adore the dumplings as well. I come back time and time again for this recipe.

When I make this, I add instant chicken noodle soup mix when the broth is simmering. It adds a nice chicken flavor and the tiny noodles are a great addition to go with the dumplings in the recipe.

I found this identical recipe in the Cleveland Plain Dealer over 40 yrs. ago, and have made it this way since. On occasion, I have added a bit of white wine and/or a tbs. of tomato paste to enhance flavor and color. It remains an all time family favorite!

My mother used to make this when we were in Cleveland (40 years ago). She drained then fried the dumplings which gives a nice texture to them for the gravy. Also you can add LOTS more paprika - the hot Hungarian kind gives a bit of tang to the flavor. But you can enhance any other kind with just a taste of cider vinegar before adding the sour cream.

Robin