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.
Preparation Time
30 mins
Cooking Time
3 hr
Total Time
3 hr 30 mins
Calories
704 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Meanwhile, skin and debone chicken; cut meat into small pieces, add to broth and heat through.
Ingredients
½ teaspoon salt
4 cups all-purpose flour
4 eggs
1 tablespoon salt
2 cups water
1 onion, chopped
2 tablespoons olive oil
1 teaspoon dried basil
1 tablespoon poultry seasoning
1 (3 pound) whole chicken
1 teaspoon seasoning salt
1 teaspoon black pepper
1 stalk celery, with leaves
1 teaspoon whole allspice
1 (10.75 ounce) can condensed cream of chicken soup (Optional)
