Polish Chicken and Dumplings

Recipe View In a large pot or Dutch oven, combine the chicken, chopped onion, and celery stalk. Fill the pot with water, ensuring the chicken is fully submerged. Season generously with poultry seasoning, whole allspice berries, dried basil, 1/2 teaspoon salt, 1 teaspoon freshly ground black pepper, and seasoning salt. Bring the mixture to a rolling boil. (5 minutes)

Recipe View Once boiling, reduce the heat to a gentle simmer. Cover the pot and allow the chicken to simmer for approximately 2 hours, or until the chicken is cooked through and easily pulls away from the bone. (120 minutes)

Recipe View Carefully remove the cooked chicken from the broth and set it aside to cool slightly. Strain the broth through a fine-mesh sieve to remove any solids, bones, or seasonings, resulting in a clear and flavorful base. Return the strained broth to the pot. (10 minutes)

Recipe View Stir in the condensed cream of chicken soup into the strained broth. Ensure it's fully incorporated. Maintain a gentle simmer over low heat. (5 minutes)

Recipe View While the broth simmers, prepare the dumpling dough. In a medium mixing bowl, whisk together the eggs, olive oil, 1 tablespoon salt, and 1 teaspoon freshly ground black pepper with 2 cups of water. (3 minutes)

Recipe View Gradually add the all-purpose flour to the wet ingredients, mixing continuously until a thick, slightly sticky dough forms. Be careful not to overmix. (7 minutes)

Recipe View Using a large spoon and a sharp knife (or two spoons), scoop a spoonful of dumpling dough and cut or push small, bite-sized pieces directly into the simmering broth. Repeat this process with the remaining dough. Work quickly to ensure even cooking. (10 minutes)

Recipe View Once all the dumplings have been added, gently stir the mixture to prevent sticking. Cover the pot and allow the dumplings to simmer for approximately 15 minutes, or until they are cooked through and have puffed up. (15 minutes)

Recipe View While the dumplings are cooking, skin and debone the cooled chicken. Cut the chicken meat into small, bite-sized pieces. (10 minutes)

Recipe View Add the shredded or diced chicken to the pot with the simmering broth and dumplings. Heat through until the chicken is warmed. Taste and adjust seasoning as needed with salt and pepper. Serve hot and enjoy! (5 minutes)