Chicken with Dumplings

    3 hours 30 min

    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.

    144 people made this

    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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    Reviews in English (141)


    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 dumplings are just as they are supposed to be for a dense dumpling!  -  01 Mar 2005  (Review from Allrecipes US | Canada)


    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 demanded we add a significant pinch of hot Csipos paprika to the broth. It made all the difference. Also, she refused to allow to add the can of cream of chicken. All said, the dish was an utmost success. She wept over memories of the old country as she ate the dumplings one by one. Thank you for this marvelous recipe.  -  10 Jan 2009  (Review from Allrecipes US | Canada)


    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 chicken.  -  17 Aug 2008  (Review from Allrecipes US | Canada)