Chicken Soup with Polish Dumplings

"Chicken & Polish Dumplings," from Make It Like a Man!

These Polish dumplings are a type of kopytka, meaning that they’re made from potatoes and flour, and have the consistency of gnocci. Not fancy, they’re the very definition of homey comfort food. Many Poles make their dumplings with “mashed” (more accurately: boiled and riced) potatoes, but the recipe I’m presenting here uses grated, raw potatoes.

What you need to serve 8:


Follow your favorite recipe. Here’s mine.


1 large, raw potato (peeled and grated)
1 cup AP flour, more if needed
½ cup whole milk, more if needed
Salt & pepper, to taste

How to make Polish dumplings:

Mix all ingredients. The mixture should be a very wet, thick, sticky paste that you can easily mound on a spoon. Add more flour or milk, as necessary, to achieve this texture. Scoop by heaping spoonfuls into simmering broth. (See note B, below.) Continue to simmer until dumplings are cooked through, 5-20 minutes, depending on size (see note).


  1. Because they are so hearty, you may want to make them small – heaping half-teaspoons, for instance. On the other hand, my Grandma used to make them using a large soup spoon, and they’d come out about the size of a poached egg. The diner would break them apart as they ate their soup. This is merely a matter of preference. Note that cooking time will vary, depending on size.
  2. Kopytka are often enriched with egg.
  3. I simmer these dumplings in chicken broth. I start with my go-to chicken soup recipe. When I get to the point that the soup is more-or-less done, I remove all the solid ingredients with a slotted spoon, cook the dumplings, remove the cooked dumplings, and add back in the soup solids.
  4. I typically keep the cooked dumplings separate from the soup. To serve, I place the desired number of dumplings into a bowl, and ladle the soup over them.

"Chicken & Polish Dumplings," from Make It Like a Man!

Soup, by the way, is a great way to maximize your holiday leftovers.

At Thanksgiving or Christmas – or any other time you might cook a turkey – boil the carcass. If you don’t have the energy to do it the same day as your feast, store it in the fridge and boil it later. (Use a cleaver to hack it into chunks. Not only is this fun, but it makes the carcass easy to store and it exposes more of the bones’ flavor to the water.)

There are proper ways to make a stock. If you can, do this. If you can’t, though, simmer or even boil the carcass all by itself in water. This the wrong way to make a stock, I know; but it’s less wrong than throwing out the carcass, IMHO. Strain it, let it cool, and place it in the fridge. The next day, easily skim off the congealed fat. Use this simple broth (right away, or freeze it and use it months later) in place of water to reconstitute a store-bought stock reduction, or bouillon. It will be cloudy – let’s agree to call it “rustic” – but full bodied and flavory.

"Chicken & Polish Dumplings," from Make It Like a Man!

Chicken Soup with Polish Dumplings

This content was not solicited, sponsored, or written in exchange for anything. In researching this post, I found Just a Pinch to be helpful.

Keep up with us on Bloglovin’

Large Blog Image

Figs with Mascarpone
Philly Joes

37 thoughts on “Chicken Soup with Polish Dumplings

    • Thanks, Angie! That was exactly what I thought before deciding to make these.

    • I think they’re a little heavier than gnocci. I have to tell you though, that sometimes I just buy a bag of gnocci and put them in the soup!

  1. These dumplins’ sound delicious, Jeff! I don’t think I’ve ever had/made Polish dumplings. Laura makes a somewhat similar soup using the ham bone and then dumplings made from flour, water and egg. (She never measures her dumplings…it drives my recipe-oriented self nuts!) I think her version is a spin on a Pennsylvania Dutch recipe…and she calls it Ham Pot Pie. I was a little annoyed the first time she made it since it wasn’t (1) Pot Pie or (2) Pie at all. I wouldn’t be annoyed one bit about this version though…looks amazing!
    David @ Spiced recently posted…Slow Cooker Chicken Noodle Soup

    • Thanks David. I think I may have told you that I spent a little bit of time in PA Dutch Country. Their food is weird. They make a pecan pie that has no pecans in it.

  2. Loving these kopytka, Jeff, and using a soup as a delivery vehicle makes this wintry day feel cozy. Nice reminders on how to make a good broth, too. Make 2017 all you dream it to be. Cheers!

    • Thanks, Brook! I think I dreamed last night that I was flying in a spaceship … so I guess I do hope my dreams come true this year!

    • Yeah, I think it’s pretty Eastern European. (My grandparents were from the old country.)

    • It’s raining here too. I think I’m going to try the version with eggs.

  3. I’m about to die from the worst cold I’ve ever had. Maybe it’s the flu. I don’t know, but this soup is well-timed. I just wish it weren’t virtual. GREG

  4. Wow, this soup was delicious! My wife said it was even better than her famous chicken noodle soup recipe. I’ve never made Chicken and Dumplings before, so I wasn’t sure what to expect and a little nervous about the dumplings. But, I thought homemade, noodle-like dumplings sounded much better than biscuit dough, and boy, were they! – Zomick’s
    Baker recently posted…Zomick’s

  5. My mind goes immediately to matza balls, though I realized potatoes are not matza. I bet this soup would do wonders for the cold I’m sporting these days. GREG

  6. Wow, I don’t even remember leaving that earlier comment. Told you it was a bad cold. Oh well, last day of it (I swear!).GREG

    • I hate having a cold! Sounds like you’re on the road to over-it, though.

    • I liked them in as much as they reminded me of my grandmother’s cooking. But I’d like to experiment with other versions.

Leave a Reply

Your email address will not be published. Required fields are marked *


CommentLuv badge

Optionally add an image (JPEG only)