Old-school Chicken and Slick Dumplings

🍳 Step-by-Step Instructions

1. Make the Rich Broth

1. Simmer: In a large stockpot, combine the chicken pieces, water (or broth), onion, celery, carrots, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour until the chicken is tender and pulling away from the bone.
2. Strain: Remove the chicken pieces and set them aside to cool. Strain the broth through a colander to remove the vegetables and bay leaves, then pour the clean broth back into the stockpot.
3. Shred: Once the chicken is cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces.

2. Roll and Cut the “Slicks”

1. Mix: In a large bowl, whisk the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Form Dough: Stir in ¾ cup of the hot chicken broth from the pot until a dough forms. Knead gently on a well-floured surface for 1 minute until smooth.
3. Roll Thin: Roll the dough out with a rolling pin until it is about ⅛-inch thick. Keep your surface and rolling pin heavily floured so the dough does not stick.
4. Cut: Use a pizza cutter or a sharp knife to cut the dough into rectangular strips (about 1 inch wide and 2 to 3 inches long). Dust the cut dumplings with a little extra flour—this extra surface flour is what naturally thickens the broth later.

3. Cook the Dumplings

1. Boil: Bring the strained broth in your stockpot back to a gentle, rolling boil.
2. Drop: Drop the dough strips into the boiling broth one at a time so they do not stick together. Gently push them down with a spoon, but do not stir aggressively.
3. Simmer: Reduce heat to medium-low, cover the pot, and cook for 15 to 20 minutes. The dumplings will puff up slightly and then settle into a silky, slippery texture.
4. Combine: Stir the shredded chicken back into the pot and simmer for another 5 minutes until everything is piping hot. Taste and add more salt and black pepper if needed.