This Polish chicken recipe is an outdated associates recipe that originally used Polish egg noodles (kluski), and more than the years I have modified it to use homemade dumplings.
The ingredient of Polish Chicken and Dumplings
- 1 (3 pound) gather together chicken
- 1 onion, chopped
- 1 stalk celery, later leaves
- 1 tablespoon poultry seasoning
- 1 teaspoon combine allspice
- 1 teaspoon dried basil
- u00bd teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon seasoning salt
- 1 (10.75 ounce) can edited reduced cream of chicken soup
- 4 eggs
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups water
- 4 cups all-purpose flour
The instruction how to make Polish Chicken and Dumplings
- Place chicken, onion, and celery in a large pot; fill the pot next water. Season gone poultry seasoning, total allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt; bring to a boil. Reduce heat, and simmer for on the order of 2 hours, or until chicken is cooked.
- cut off surgically remove chicken from broth and set chicken aside to cool; strain broth to cut off surgically remove seasonings and any bone. Return broth to the pan, disturb in cream of chicken soup and continue simmering.
- In a medium bowl, work up together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper considering 2 cups water. Gradually mount up flour, and shake up to form a thick dough.
- Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into broth. Repeat past steadfast 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.
Nutritions of Polish Chicken and Dumplings
calories: 704.1 caloriescarbohydrateContent: 53.1 g
cholesterolContent: 223.7 mg
fatContent: 34.4 g
fiberContent: 2.3 g
proteinContent: 42.5 g
saturatedFatContent: 9.3 g
servingSize:
sodiumContent: 1542.5 mg
sugarContent: 1.2 g
transFatContent:
unsaturatedFatContent:
