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 Details
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 8
Ingredients
- 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
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon seasoning salt
- 1 (10.75 ounce) can condensed cream of chicken soup (Optional)
Steps
- 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.
