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Polish Chicken and Dumplings

SUBMITTED BY: SLOEFINGER

"This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings."

RECIPE RATING:

Read Reviews (42)

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PREP TIME	30 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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
1/2 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

What to Drink?
	Chardonnay

DIRECTIONS

Place chicken, onion, and celery in a large pot, and then fill 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 done.
Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
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 until thick.
Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.

FOOTNOTE

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

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REVIEWS

Reviewed on Mar. 1, 2005 by CANNEDSQUID

Note to reviewers and future recipe users: There are two kinds of dumplings - one is a heavy,... MORE

Reviewed on Sep. 30, 2003 by Joyce A.

I used the recipe for the dumplings. I have my own recipe for the chicken and broth itself. ... MORE

Reviewed on Mar. 24, 2003 by DOBROWNE

Excellent, just like my mom's dumplings. These are heavier than other dumplings.....just the... MORE

Reviewed on Aug. 22, 2008 by Jane Buck

Freaking GOOD. The dumpling recipe is off the hook!! It says 1T salt and go for it, they are... MORE

Reviewed on Mar. 4, 2006 by bigcat2010

Good recipe, but my wife is right off the boat from Poland. They don't use olive oil or... MORE

Reviewed on Jan. 29, 2005 by VALROMO1

I only used the dumpling portion of the recipe in my usual recipe for homemade chicken soup... MORE

Reviewed on Aug. 17, 2008 by MO2CA

Try this method. Reserve 2 Cups of broth for dumplings instead of water. Then roll out dough... MORE

Reviewed on Jan. 28, 2004 by Jenn_Smith

This was sooo good. Both of my kids (6yr and 3yr) ate them, so that says something. My 6yr... MORE

Reviewed on Mar. 24, 2003 by SPACEANGEL

I thought it was a TINY bit on the bland side, but, obviously, seasoning is all a matter of... MORE

Reviewed on Mar. 11, 2009 by Blackbird

very good dense dumplings. Definately half the dumpling recipe though! MORE

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