Polish-Style Chicken Soup with Hand-Cut Dumplings

1. 1

   Place the chicken, onion, and celery in a large pot; fill the pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon 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 the chicken aside to cool; strain the broth to remove the seasonings and any bones. Return the broth to the pan, stir in the cream of chicken soup, and continue simmering.

3. 3

   In a medium bowl, stir together the eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add the flour and stir to form a thick dough.

4. 4

   Using a large spoon and a 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 to the broth, and heat through.

• Calories 487.34 kcal High
• Protein 37.71 g Good Source
• Carbs 56.75 g Moderate
• Total Fat 11.0 g Moderate
• Saturated Fat 1.65 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 182.4 mg High
• Sodium 539.91 mg High
• Fiber 2.87 g Moderate
• Sugar 2.99 g Moderate
• Added Sugar 2.49 g Low Source
• Calcium 40.58 mg Low Source
• Iron 4.37 mg Good Source
• Potassium 73.92 mg Low Source
• Vitamin A 48.32 mcg_rae Low Source
• Vitamin C 0.31 mg Low Source
• Vitamin D 1.49 mcg Low Source

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

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