Entree: United States – Delaware (Mid-Atlantic United States) – Chicken and Slippery Dumplings

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, about 3–4 lb (1.4–1.8 kg), cut into pieces
- 10 cups (2.4 L) water
- 2 tsp (10 g) fine salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 bay leaves
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, diced, about 8 oz (225 g)
- 3 medium carrots, peeled and sliced, about 8 oz (225 g)
- 3 celery stalks, sliced, about 6 oz (170 g)
- 2 medium potatoes, peeled and 1-inch diced, about 12 oz (340 g)
- 2 cups (240 g) all-purpose flour, plus extra for dusting
- 3/4 cup (180 ml) warm water
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

Short Description:
A hearty Delaware one-pot of simmered chicken and flat, noodle-like "slippery" dumplings cooked directly in the chicken broth until tender. Vegetables and shredded chicken make this a complete, comforting main course.

Regional Notes:
This Delaware version features "slippery" dumplings — thin, flat strips of a simple flour-and-water dough cooked in the broth — rather than the fluffy, biscuit-style dumplings found elsewhere in the U.S. The dumplings are intentionally noodle-like and slippery in texture, absorbing the chicken broth flavor.

1. In a large stockpot, add the chicken pieces and 10 cups (2.4 L) water. Bring to a gentle boil over medium-high heat, skimming foam that rises to the surface.
2. Add 1 tsp (5 g) of the salt, 1/2 tsp (1 g) of the pepper, and the bay leaves. Reduce heat to low, cover partially, and simmer gently for 35–45 minutes, until the chicken is cooked through and tender.
3. While the chicken simmers, make the dumpling dough: in a medium bowl combine 2 cups (240 g) all-purpose flour and 3/4 cup (180 ml) warm water. Mix until a stiff but workable dough forms; knead briefly (about 1–2 minutes) until smooth. Cover and let rest 10–15 minutes.
4. When the chicken is done, remove the pieces with tongs to a bowl and let cool slightly. Strain the broth through a fine sieve into a clean pot or return the pot to medium heat, discarding bay leaves and any floating debris. Taste and adjust seasoning with another 1 tsp (5 g) salt and remaining pepper as needed.
5. Meanwhile, melt 2 tbsp (28 g) butter in a skillet over medium heat. Add the diced onion, carrots, and celery and sauté until softened and beginning to color, about 6–8 minutes.
6. Add the sautéed vegetables and the diced potatoes to the simmering broth. Simmer until vegetables and potatoes are nearly tender, about 12–15 minutes.
7. While vegetables simmer, pull the chicken meat from the bones and shred into bite-size pieces (approx. 2–3 cups / 300–400 g usable shredded meat). Discard skin and bones.
8. Prepare the dumplings for cooking: on a lightly floured surface, roll the rested dough thin, about 1/16–1/8 inch (1.5–3 mm) thick. Dust lightly with flour and cut into strips about 1/2–3/4 inch (1–2 cm) wide to make flat, noodle-like dumplings.
9. Bring the broth to a gentle boil. Add the shredded chicken back into the pot. Working in batches if needed, add the dumpling strips to the boiling broth, stirring gently so they do not stick together.
10. Reduce heat to a simmer and cook dumplings for 4–7 minutes, until tender and cooked through; they will become slippery and float freely when done. Stir gently once or twice while they cook.
11. Taste and adjust seasoning. If the broth is too thin, simmer uncovered a few minutes to concentrate flavor; if too thick, add a little hot water.
12. Ladle into bowls, garnish with chopped fresh parsley (2 tbsp / 8 g), and serve hot, making sure each serving has chicken, vegetables, and plenty of slippery dumplings.