Polish Chicken and Dumplings

Prep Time:
30 mins

Cook Time:
3 hrs

Total Time:
3 hrs 30 mins

Servings:
8

Ingredients

DUMPLINGS:

4eggs
• 2tablespoonsolive oil
• 1tablespoonsalt
• 1teaspoonblack pepper
• 2cupswater
• 4cupsall-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)

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Nutrition Facts (per serving)

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