Chicken with Dumplings

    Chicken with Dumplings


    138 people made this

    About this recipe: Originally, this Polish recipe was to make egg noodles. Over the years, the recipe was altered and now it makes egg dumplings, which are served with chicken in a thick sauce.

    Serves: 8 

    • 1 (1.35kg) whole chicken
    • 1 onion, chopped
    • 1 stick celery with leaves
    • 1 tablespoon chicken seasoning
    • 1 teaspoon whole allspice
    • 1 teaspoon dried basil
    • 1/2 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon seasoning salt
    • 1 (295g) tin cream of chicken condensed soup
    • 4 eggs
    • 2 tablespoons olive oil
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 475ml water
    • 500g plain flour

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Place chicken, onion and celery in a large saucepan and then fill with water. Season with chicken seasoning, allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper and seasoning salt. Bring to the boil. Reduce heat and simmer for approximately 2 hours or until chicken is done.
    2. Remove chicken from stock and pass through a sieve. Return stock 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 475ml 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 stock. 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 stock and heat through. Serve.

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