Polish-Style Chicken Soup with Hand-Cut Dumplings

1. 1

   Place chicken, onion, and celery in a large pot and fill the pot with water. Season with poultry seasoning, whole allspice, basil, salt, pepper, and seasoning salt; bring to a boil. Reduce the heat and simmer for approximately 2 hours, or until the chicken is cooked.

2. 2

   Remove the chicken from the broth and set it aside to cool. Strain the broth to remove the seasonings and any bones. Return the broth to the pot, stir in the cream of chicken soup, and continue simmering.

3. 3

   In a medium bowl, stir together eggs, olive oil, salt, and pepper with water. Gradually add flour and stir to form a thick dough.

4. 4

   Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into the broth. Repeat with the remaining dough. Stir, cover, and simmer for about 15 minutes.

5. 5

   Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add it to the broth, and heat through.

• Calories 554.89 kcal ▲ High 28%
• Protein 51.5 g ↗ Good Source 103%
• Carbohydrate 59.05 g 21%
• Total Fat 10.92 g — Moderate 14%
• Saturated Fat 2.32 g — Moderate 12%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 225.56 mg ▲ High 75%
• Sodium 408.59 mg — Moderate 18%
• Dietary Fiber 4.38 g — Moderate 16%
• Total Sugars 3.37 g --
• Added Sugars 2.48 g ⌄ Low Source 5%
• Calcium 54.87 mg ⌄ Low Source 4%
• Iron 5.73 mg ↗ Good Source 32%
• Potassium 193.03 mg ⌄ Low Source 4%
• Vitamin A 70.28 mcg ⌄ Low Source 8%
• Vitamin C 0.58 mg ⌄ Low Source 1%
• Vitamin D 0.5 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅