Prep Time::30 mins
Cook Time:: 3 hrs
Total Time:: 3 hrs 30 mins
Servings::8
Ingredients
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1 (3 pound) whole chicken
1 onion, chopped
1 stalk celery, with leaves
1 tablespoon poultry seasoning
1 teaspoon whole allspice
1 teaspoon dried basil
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (10.75 ounce) can condensed cream of chicken soup (Optional)
DUMPLINGS:
4 eggs
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
2 cups water
4 cups all-purpose flour
Directions
Place 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 heat, and simmer for approximately 2 hours, or until chicken is cooked.
Remove chicken from broth and set chicken aside to cool; strain broth to remove seasonings and any bone. Return broth to the pan, stir in cream of chicken soup and continue simmering.
In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir to form a thick dough.
Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into broth. Repeat with remaining 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.
Note
You can substitute cream of celery soup for cream of chicken soup, or thicken broth with a little flour.