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.
Ingredients
- whole chicken: 1 piece (3 pound)
- onion: 1 piece (chopped)
- stalk celery, with leaves: 1 piece
- poultry seasoning: 1 Tbsp
- whole allspice: 1 tsp
- basil: 1 tsp (dried)
- salt: 0.5 tsp
- black pepper: 1 tsp
- seasoning salt: 1 tsp
- condensed cream of chicken soup: 1 can (10.75 ounce can, optional)
- eggs: 4 piece
- olive oil: 2 Tbsp
- salt: 1 Tbsp
- black pepper: 1 tsp
- water: 2 cups
- all-purpose flour: 4 cups
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Meanwhile, skin and debone chicken; cut meat into small pieces, add to broth and heat through.
