Delaware Slippery Dumplings with Chicken
A Delaware farmhouse take on chicken and dumplings, where thin rolled-and-cut dough squares are dropped into rich chicken broth instead of fluffy drop dumplings. The result is a homey, starchy, stick-to-your-ribs stew.
- Prep
- 35 min
- Cook
- 60 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Rolling pin
- •Pizza cutter or knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 16
- carbs
- 46
- protein
- 32
- calories
- 480
Instructions
- 1
Put the chicken pieces, water, onion, celery, carrots, and bay leaf into a large stockpot. Bring the liquid to a boil.
- 2
Turn the burner down so the liquid bubbles gently. Simmer for 45-60 minutes until the chicken is tender.
- 3
Take the chicken out and let it cool slightly. Shred the meat and throw away the skin and bones.
- 4
Pour the broth through a strainer back into the pot. Skim off extra fat, then season with salt and pepper.
- 5
To make the dumplings, whisk the flour, salt, and baking powder together in a bowl.
- 6
Beat the egg with the milk and melted butter. Stir this liquid into the flour until a stiff dough forms.
- 7
Dust a clean counter with flour and roll the dough out thin. Cut the dough into 1.5-inch squares or strips.
- 8
Bring the broth to a vigorous boil. Drop the dumplings in one at a time and stir gently so they do not stick.
- 9
Simmer uncovered for 15-20 minutes. Cook until the dumplings are tender and the broth becomes slightly thick.
- 10
Stir the shredded chicken back into the pot. Let it warm through and add more salt or pepper if needed.
Chef's tips
Roll the dough very thin, just like flat pasta noodles. This helps the dumplings cook through and makes the broth rich and silky.
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen.
Common mistakes to avoid
- •Boiling the broth too hard, which makes the chicken tough.
- •Cutting the dumplings too thick, which makes them chewy and gummy inside.
Serving suggestions
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