Polish Chicken and Dumplings

Name: Polish Chicken and Dumplings
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
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; 0.5 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon seasoning salt; 1 (10.75 ounce) can condensed cream of chicken soup; 4 eggs; 2 tablespoons olive oil; 1 tablespoon salt; 1 teaspoon black pepper; 2 cups water; 4 cups all-purpose flour

4.5

(178)

150 Reviews

11 Photos

This Polish chicken recipe is an old family recipe that originally used Polish egg noodles (kluski), and over the years I have modified it to use homemade dumplings.

Recipe by SLOEFINGER

Updated on June 14, 2022

11

Prep Time:

30 mins

Cook Time:

3 hrs

Total Time:

3 hrs 30 mins

Servings:

8

Jump to Nutrition Facts

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

Directions

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.

Note

You can substitute cream of celery soup for cream of chicken soup, or thicken broth with a little flour.

Nutrition Facts (per serving)

704	Calories
34g	Fat
53g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 704
% Daily Value *
Total Fat 34g	44%
Saturated Fat 9g	47%
Cholesterol 224mg	75%
Sodium 1543mg	67%
Total Carbohydrate 53g	19%
Dietary Fiber 2g	8%
Total Sugars 1g
Protein 43g
Vitamin C 4mg	21%
Calcium 66mg	5%
Iron 6mg	32%
Potassium 493mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.