Polish Chicken and Dumplings Recipe - Allrecipes.com
Polish Chicken and Dumplings Recipe
  • READY IN 3+ hrs

Polish Chicken and Dumplings

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 30 mins

Directions

  1. 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.
  2. 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.
  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 until thick.
  4. 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.
  5. Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.
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Footnotes

  • 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 More Reviews

Most Helpful Positive Review
Mar 01, 2005

Note to reviewers and future recipe users: There are two kinds of dumplings - one is a heavy, dense pasta-like dumpling (like this recipe) and the other is a puffy biscuit-like dumpling. These dumplings are just as they are supposed to be for a dense dumpling!

 
Most Helpful Critical Review
Dec 18, 2011

My family hated this recipe. As a matter of fact, they would not even eat because it was all they had...this does not happen often. I was so disappointed.

 
Jan 12, 2009

We invited my 98 year-old Polish/Hungarian great-grandmother for dinner to taste the dish on a cold, wintry New England night. She found the dish reminscient of the old country though she demanded we add a significant pinch of hot Csipos paprika to the broth. It made all the difference. Also, she refused to allow to add the can of cream of chicken. All said, the dish was an utmost success. She wept over memories of the old country as she ate the dumplings one by one. Thank you for this marvelous recipe.

 
Aug 17, 2008

Try this method. Reserve 2 Cups of broth for dumplings instead of water. Then roll out dough of floured board and cut strips 1" x 2" X 1/4 " and then dropping into simmering broth with the chicken.

 
Mar 04, 2006

Good recipe, but my wife is right off the boat from Poland. They don't use olive oil or regular flour in their dumplings.. they use potato flour..these are supposed to be heavy potato flour dumplings. This recipe has been americanized but still pretty good.

 
Sep 30, 2003

I used the recipe for the dumplings. I have my own recipe for the chicken and broth itself. (9/29/03: Simmered chicken with onion, carrot, celery, salt, and parsley.) But the dumplings!!! Wonderful! If you like dense dumplings, these are for you. My husband loved them and told me to make them like this everytime. Definitely a keeper.. Thanks!!

 
Aug 22, 2008

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

 
Mar 24, 2003

Excellent, just like my mom's dumplings. These are heavier than other dumplings.....just the way we like them. My mom never uses a recipe so I've struggled trying to replicate hers...Thank you so much.

 

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Nutrition

  • Calories
  • 704 kcal
  • 35%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 236 mg
  • 79%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 1542 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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