Polish Chicken and Dumplings
This traditional Polish chicken dish comes from a family recipe that initially called for Polish egg noodles (kluski). Over time, I've made adjustments, opting for homemade dumplings instead.
Ingredients
- 1 (3 pound) whole chicken
- 1 onion, chopped
- 1 stalk celery, with leaves
- 1 tablespoon poultry seasoning
- 1 teaspoon whole allspice
- 1 teaspoon dried basil
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon seasoning salt
- 1 (10.75 ounce) can condensed cream of chicken soup (Optional)
DUMPLINGS
- 4 eggs
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups water
- 4 cups all-purpose flour
Instructions
- Place chicken, onion, and celery in a large pot; fill the pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt; bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is cooked.
- Remove chicken from broth and set chicken aside to cool; strain broth to remove seasonings and any bone. Return broth to the pan, stir in cream of chicken soup and continue simmering.
- In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour and stir to form a thick dough.
- Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into broth. Repeat with remaining dough. Stir, cover, and simmer for about 15 minutes.
- Meanwhile, skin and debone chicken; cut meat into small pieces, add to broth and heat through.
Notes
- You can substitute cream of celery soup for cream of chicken soup or chicken broth with a little flour.
Nutrition
Calories: 704kcalCarbohydrates: 53gProtein: 43gFat: 34gSaturated Fat: 9gCholesterol: 224mgSodium: 1543mgPotassium: 493mgFiber: 2gSugar: 1gVitamin C: 4mgCalcium: 66mgIron: 6mg
Tried this recipe?Let us know how it was!