This delicious chicken soup, which is a food that Delaware is known for, really hits the spot on a cold day, or any day! Delaware slippery dumplings are large rectangles that are rolled out as thinly as possible. Enjoy a taste of the "First State!"
1tb (or to taste)Maggi chicken bouillon seasoningor chicken bouillon of your choice
green onions or parsleyfor garnish
Slippery Dumplings -This recipe for dumplings is from a recipe for Delaware Slippery Dumplings by Patricia Talorico
2cupsall purpose flour plus more for dusting
¼cup vegetable shorteningCrisco preferred
Fill a stock pot about ¼ full of water. Add chicken, along with salt, pepper, garlic powder, paprika, Maggi seasoning, carrots, celery and onion. Bring to the boil and skim off any scum that rises to the surface. Reduce to a simmer, and simmer for approximately 1 hr 15 min.
Remove the chicken to a large bowl, and allow to cool. Keep the broth warm (very low setting on your stove). While chicken is cooking, make your dumplings. (This recipe for dumplings is from a recipe for Delaware Slippery Dumplings by Patricia Talorico.)
Combine the salt and the all purpose flour. Add the shortening and use your hands to mix until the mixture feels like a coarse meal. Add warm water a little at a time, until a soft dough is formed. You do not want this to be sticky, so watch this part!
Now comes the fun part! Add flour to a large cutting board or large surface, and knead the dough for around 4 minutes or so. Enjoy the kneading part and think of it as a method to destress. :-) Wrap the dough in plastic wrap and allow to sit for 15 minutes. Add flour to the large cutting board or large surface, and roll out the dough (after resting) as thinly as possible. Cut out the dumplings into rectangles, approximately 2"x3". Lightly dust the dumplings with flour.
Remove the chicken meat and skin from the bones after chicken has cooled. Please note: you will probably have more chicken than is needed to add back to the dumpling soup, which can be used for other meals. Use your judgment to determine how much chicken to add back to the broth. Bring the broth back to a boil.
Once boiling, drop the dumplings one by one into the broth and try not to let them stick together. If there is not enough broth for all the dumplings, you can adjust by adding some more water, or not adding some of the dumplings. Cover your stock pot, and boil the dumplings for around 15 - 20 minutes on a med to med-high heat.
Turn off the heat. Add the chicken back to the dumpling soup. Taste and adjust seasoning if necessary.
Serve the Delaware Chicken and Slippery Dumpling Soup garnished with some green onions or parsley. Enjoy!