The original version of this Polish chicken recipe, which I changed to include handmade dumplings, called for Polish egg noodles (kluski).
| 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)
- 4 eggs
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups water
- 4 cups all-purpose flour
Instructions
- 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.
- You can substitute cream of celery soup for cream of chicken soup, or thicken broth with a little flour.
Nutrition Facts
| Calories | 704 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 224 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 9 g |
| Sodium | 1543 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I’m so happy to find this recipe! It mirrors very closely my grandmother and great-grandmother’s chicken and dumpling recipe. I make soup from a chicken add a lot of veggies and try to leave time for a day of rest in the fridge before heating it up again and making the dumplings. I have no time for those baking powder fluffy dumplings in homemade soup. We Norwegians make egg and flour and salt dumplings. 4 eggs, 2-3 cups of flour, a little salt. After you sort the chicken bones from the soup, bring it to a boil and drop by spoonfuls the egg/flour mixture for about 30 minutes. Unbeatable!
YUMMY!! and I am American Polish!!!!!
I enjoyed making this recipe. Turned out pretty tasty.
I think I originally printed this recipe in 2008ish? They are my favorite dumplings ever and we’ve had them a million times over the years. The last time I tried to make them I could Not find my recipe and I shed alot of tears! These dumplings are a staple at my house and we were all very sad. I did some digging and found the two other pages of the recipe that thankfully had the name and poster on it! I am so happy and thank you for this great recipe that I’ll pass to my kids!
I came here for the dumpling recipe. LOVE THEM!!! Followed the dumpling recipe without making changes. Cooked them in the chicken stock I made. Had to take the cooked dumplings out of the pot to make room for my veggies and chicken to go back in. You can never have too many dumplings in my opinion, but if you want to keep things to one pot, then just half the dumpling recipe. Very similar to how my mom makes them ?
Only used the dumpling recipe, excellent.
Love the dumplings. I don’t add the canned soup, sometimes just a bit of half and half. And I also add more vegetables.
I was looking for a recipe I lost after my mom passed and this was so close thank you
I loved my Mom’s version of chicken and dumplings, this recipe is very close to how I remember hers.
The dumplings became all gloopy and I had to add water partway through. Wasted my time and efforts.
Very good.
This is an excellent recipe! Love all the spices, especially the quantity of black pepper. Followed the recipe with fidelity and I would not change a thing. Easy and wonderful!
I have used this recipe more than once and tweaked it each time. I found the dumplings are easier to cook if you add more flour. Additionally, I added carrots and some fresh parsley and thyme. I think I’ll add peas next. Satisfies a pot pie or chicken soup craving but is VERY filling.
This is perfect for those cold winter nights. Also for someone sick at home. Reminds me of my childhood grandmas recipe. I did add caraway seed and oregano.
This turned out so good and yummy. You can’t go wrong with comfort food.
Delicious!!! Newest staple on the menu! Made a few minor changes. Omitted the allspice and celery from the soup portion and the pepper from the dumplings. The dumplings are amazing!!!!! Even had my father in law ask for the recipe, which he is often too proud to do. Made the dumplings on the bigger side and loved it. Pretty quick and easy and hearty! My husband ate he leftovers for lunch every day until it was gone. I asked if he wanted something else since he had it for several times in a row and he declined saying he could eat it for every meal of every day!
Loved it! The aroma was amazing!
Mine came out way thicker (More like Cracker Barrel consistency). Probably because the chicken was a little over 3 pounds and the largest pot I have was still probably a little small. Still tasted great though.
Amazing recipie! I won’t go as far as to say it’s better than grandma’s! but this recipe made me feel like I can cook. which most of the time I can’t lol
Excellent recipe. It was really delicious. I used chicken thigh meat, rather than a whole chicken. I cooked it beforehand in a separate pot with spices, then started on the rest of the soup while the chicken cooled down. I added cumin and powdered garlic to mine, in addition to the spices in the instructions. The dumplings were great! I didn’t know if I would like them. (A little too much dough — but I had to add almost a cup of flour to the dough to get the right consistency.) I would definitely make this again. It had a comforting, delicious taste!
These were delicious! My dad used to make a homemade chicken soup and dumplings, the dumplings he made called for egg, butter, flour and a few other ingredients. Sadly he passed away 2 years ago before he could teach any of us how to make his dumplings. I’ve been searching for something that looked like his. Today I tried these, they are almost identical in flavor and texture. I remember him using an egg beater to add the flour in, so I did that. Other than the oil that is called for in this recipe (he used butter) they were the same. My sister stopped over to try them, and got tears in her eyes, she said they reminded her of our dad. Very pleased with this recipe, the dumplings are nice and dense, just like my dads! After talking to my mom, she said he also used to refrigerate the dough before dropping them into the soup.