We have all had chicken and dumpling soup. This version has flat dumplings, called slip jacks. It’s a tasty and filling warm meal for cool days.
1 whole chicken, rinsed
3 medium bay leafs
2 1/4 cups flour
1 cup milk
3 stalks celery, rinsed and chopped
1 medium onion
2 carrots, peeled, rinsed and sliced into wheels
Put whole chicken in soup pan. Add water to cover chicken. Add one tbsp. salt, bay leaf, celery, onion, and carrots to water. Cover pan and simmer for one hour. Remove chicken from pan. Allow soup base to continue simmering. While the chicken is cooling prepare the slip jacks. In medium sized mixing bowl, add 2 cups of flour, eggs, and 1/4-tsp. salt; add just enough milk to make dough. Let the dough sit for 20 minutes. While dough is sitting, de-bone and cut up chicken into bite size pieces and add to soup base. When 20 minutes is complete, sprinkle the rest of flour onto table or workable clean area. Roll dough out to about 1/4 inch thick. Slice into slip jacks (one-inch squares or shapes of choice).
While soup base is simmering add slip jacks slowly until all are added to soup. Cover the pot and do not remove cover for 20 minutes. This allows the slip jacks to cook thoroughly. Remove cover. Take out bay leaves before serving. Serves 6 or more.
If you would like to add more slip jacks later on, one egg and 1/8-tsp. salt is needed for every cup of flour used.
Soup is a meal in itself but if interested in accompaniments, fresh warm bread and butter goes well.
A hearty side salad before the chicken and slip jacks, would go nicely also.
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Source: Gary Martin and Martin family ancestors