Polish Chicken and Dumplings

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.