Chicken Tortilla Dumpling Soup |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Dumplings without mixing dough, rolling out and cutting? Yes indeed. This recipe starts with homemade chicken soup. However to save time, you might just start with low-fat chicken broth and contine with step 3. Ingredients:
6 fajita-size flour tortillas |
1 (3 -4 lb) chicken, cut into pieces (remove skin and excess fat) |
1 onion, chopped |
2 cups celery, sliced (divided) |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/4 teaspoon thyme leaves |
1 cup carrot, sliced |
Directions:
1. Place the chicken, onions half the celery, salt, pepper and thyme. Cover with water and bring to a boil. Reduce heat to low and simmer (covered) for 1 hour.
2. Take the chicken out of the pot and remove the meat from the bones (reserve). Place bones back in the pot and continue cooking for 1 hour longer.
3. Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer.
4. Cut the flour tortillas in 1-inch wide strips; then cut strips into 3 or 4 pieces. Add tortilla pieces and chicken to the boiling broth and simmer for 5 minutes longer. Soup may be served with additional flour tortillas which have been warmed in the oven.
5. Note: AlabamaNeeNee, of the TOHBB, suggests using the above recipe as basis for her chicken and dumplings. She does it this way: In step 3, when the vegetables are tender, sprinkle in about 3 tablespoons of flour, a little at a time, stirring constantly so broth will thicken slightly. She suggests you may wish to add a can of cream of chicken soup at this point if the flavor of the soup needs enhancing. Continue with the recipe.
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