Polish Chicken and Dumplings

Polish Chicken and Dumplings


"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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3 h 30 m servings 704 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 1542 mg
  • 62%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.


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


  1. 139 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 demand...

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 chick...

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 dum...

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!!! W...

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

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...

I only used the dumpling portion of the recipe in my usual recipe for homemade chicken soup and LOVED them. I added paprika and sour cream to my soup at the end since the dumplings reminded me ...

Just rating the dumplings. They are very easy and you do not need to be too precise. I use the broth from the chicken instead of water, and I skin the fat off the top of the broth and use that...