SWANSONS CANNED CHICKEN RECIPES RECIPES

POLISH CHICKEN AND DUMPLINGS RECIPE | ALLRECIPES

Polish Chicken and Dumplings Recipe | Allrecipes image

This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings.

Provided by SLOEFINGER

Categories Chicken and Dumplings

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

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
4 eggs
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
2 cups water
4 cups all-purpose flour

Steps:

Place chicken, onion, and celery in a large pot, and then fill 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 done.
Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
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 until thick.
Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.

Nutrition Facts : Calories 704.1 calories, CarbohydrateContent 53.1 g, CholesterolContent 223.7 mg, FatContent 34.4 g, FiberContent 2.3 g, ProteinContent 42.5 g, SaturatedFatContent 9.3 g, SodiumContent 1542.5 mg, SugarContent 1.2 g

CHICKEN AND LENTIL SOUP (INSTANT POT) - SKINNYTASTE

Chicken and Lentil Soup (Instant Pot) - Skinnytaste image

Chicken and lentil soup made in the Instant Pot (pressure cooker) – a healthy, nourishing meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest!

Provided by Gina

Categories Soup

Total Time 45 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion (chopped)
2 scallions (chopped)
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato (diced)
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon (I used my homemade blend or paprika)
1/2 teaspoon kosher salt (plus more to taste)

Steps:

Place all the ingredients into the instant pot, stir and cover. Use "Soup" button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir. Makes about 11 cups.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, CarbohydrateContent 40 g, ProteinContent 23.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 40 mg, SodiumContent 503.5 mg, FiberContent 6.5 g, SugarContent 1.5 g

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