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Easy Chicken And Dumplings Recipe With Flour Tortillas

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Easy Chicken and Dumplings Recipe ASpicyPerspective easy comfortfood southern dumplin
Easy Chicken and Dumplings Recipe ASpicyPerspective easy comfortfood southern dumplin from www.pinterest.com

Description

Everyone loves a warm, comforting bowl of chicken and dumplings on a cold winter day, but making it from scratch can be a daunting task. This easy chicken and dumplings recipe with flour tortillas is a quick and simple way to get the same delicious flavors without all the fuss. Using pre-made flour tortillas as the dumplings cuts down on prep time and makes this recipe perfect for busy weeknights or lazy weekends.

Prep Time

10 minutes

Cook Time

25 minutes

Ingredient

  • 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • Salt and pepper, to taste
  • 4-6 flour tortillas, cut into strips

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
  3. Remove the chicken from the pot and set aside.
  4. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
  5. Add the chicken broth, milk, thyme, sage, salt, and pepper to the pot and stir to combine.
  6. Bring the mixture to a simmer and add the flour tortilla strips.
  7. Stir gently to coat the tortillas in the broth mixture.
  8. Add the cooked chicken back to the pot and stir to combine.
  9. Cover the pot and simmer for 10-15 minutes, or until the tortillas are cooked through and the soup has thickened slightly.
  10. Serve hot, garnished with fresh parsley or chopped green onions if desired.

Notes

This recipe is very versatile and can be easily adapted to suit your tastes. For a heartier version, add diced carrots, celery, and potatoes to the pot along with the chicken. You can also vary the spices to your liking, or add some hot sauce or chili flakes for a little heat.

Nutrition Info

This recipe makes 4-6 servings, depending on how much you eat. Each serving contains approximately:
  • Calories: 230
  • Protein: 23g
  • Carbohydrates: 18g
  • Fat: 7g
  • Fiber: 1g

Recipes FAQ

Can I use other types of tortillas?

Yes! This recipe works well with corn tortillas or even homemade dumplings if you have the time and inclination.

Can I make this recipe ahead of time?

Absolutely! This soup reheats well and can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. Just be sure to reheat it gently over low heat to avoid overcooking the tortillas.

Recipe Tips

  • If you're short on time, you can use a rotisserie chicken from the grocery store instead of cooking your own chicken.
  • For a creamier soup, swap out the milk for heavy cream or half-and-half.
  • If you don't have dried thyme and sage, you can use fresh herbs instead. Just double the amount called for in the recipe.
  • Leftover soup can be used as a filling for enchiladas or quesadillas, or even as a topping for baked potatoes.

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