Chicken Paprikash (Sheet of paper) A ingredients 7 quarts of water 2 whole chicken breasts (no wings) 1-1.5 lbs boneless chicken breast 1 small onion, diced 1 TBSP salt B ingredients 2 TBSP Paprika 2 TBSP Lawrey's Seasoned Salt 1.5 TBSP Poultry Seasoning C ingredients 1 quart Sour Cream dumplings (or Noonles or rice - if using noodles or rice, slightly under cook) Take sour cream out to warm up. Put "A ingredients" into a 12 quart pot and boil. Reduce heat and simmer 1 hour uncovered. Prepare dumplings and add to broth. Remove skin and bones from chicken and discard. Cut meat into bite size chunks and return to broth. Dump Sour Cream into bowl that was used for the chicken chunks and stir until smooth. Add 3-4 cups of broth to sour cream 1/2 cup at a time, mixing each time until smoot. When sour cream is thin and warm, dump into the pot of broth. Stir to mix thoroughly. Cover and simmer over VERY low heat, stirring occasionally, for about 1/2 hour. Add salt or Lawrey's to taste if broth tastes thin or watery. Dumplings 4 quarts boiling salted water 4 eggs, lightly beaten 2 1/4 - 2 1/2 cups flour Mix flour into eggs gradually. Mixture will be sticky. Pinch small bits between back of spoon and bowl, and roll/pull into raggedy lengths about 2 inches long and about 1/4 inch thick. Drop into boiling water. When all dumplings have "puffed up" and are floating strain from water and place into simmering broth.