A creamy chicken soup that uses strips of flour tortillas as a dumpling.
Chicken Dumplin' Soup
How can you not love a soup that is called Chicken Dumplin' Soup? I mean seriously.
When we were chatting one day over on the Facebook page about Chicken and Dumplings, or more specifically, drop dumplings versus rolled dumplings, one of the readers there mentioned using tortillas as her dumplings.
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When I later ran across this recipe for soup in one of my older cookbooks Bless Your Heart: Saving the World One Covered Dish at a Time (#ad), and saw that it used tortillas for dumplings, I knew I had to try it. Boy am I glad that I did. It is downright yummy y'all and not only that, super, super easy to throw together too.
Let's make some!
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Start by melting two tablespoons of butter in the bottom of a soup pot or Dutch oven. Saute a mirepoix of onion, celery and carrots until tender, about 5 minutes.
Add the chicken stock or broth.
When I make a chicken soup or stew, I often add in a little chicken base, like this Better Than Bouillon {affil link} brand. For me it just adds another level of intensiveness to the flavor, much more so than a regular granular bouillon, and is a fridge staple in this house.
Add a heaping teaspoon, or more if you like.
Add the salt, pepper, and poultry seasoning and bring to a boil. Cut the flour tortillas into thin strips, toss them in the flour and stir them into the soup. Alternatively, if texture is an issue for you with the tortillas, you can proceed with the recipe but wait to add the tortilla strips at the end instead, so that they will be firmer.
Bring back up to a boil, reduce heat, and low simmer for 20 minutes. Let them soak in the hot broth to soften. Stir in two to three cups of cooked chicken and some parsley.
Add the cream and heat just long enough to warm everything through and serve. You can omit the cream and use a can of condensed cream of chicken soup if you like.
Spoon it up.
And dig in!
For more of my favorite soup recipes, visit my page on Pinterest!
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