Monday, November 12, 2012

Chicken and Dumplings

I did not grow up on chicken and dumplings. In fact my mother has never made them in her life. I was introduced to this comforting dish in college. Places like Murrell’s and Cracker Barrel served chicken and dumplings with rolled thin noodle like dumplings, not the fluffy biscuit style. So when I decided to start making them at home I looked for thin dumpling recipes. When I came across this recipe I had reservations. Would flour tortillas actually taste like the dumplings I have come to love? I was pleasantly surprised. These dumplings are so thin and perfect. Unless you tell, I promise nobody will know they are flour tortillas. By adding the butter and milk the broth is rich and silky. I have used skim milk, 2 %, whole milk and even fat free half and half, all with great results. I happen to really like celery, so I use cream of celery soup. If your family has an aversion to celery, you can substitute cream of chicken soup. This is one of those dishes that is even better the second day.

Chicken and Dumplings
Makes 8 servings


1 lb boneless, skinless chicken breast
4 cups fat-free, reduced sodium chicken broth
4 cups water
14 oz flour tortillas
2 cans reduced fat cream of celery soup
1/2 cup light butter
kosher salt, to taste
black pepper, to taste
Pinch red pepper flakes
1 cup fat-free skim milk


Bring chicken to a simmer in chicken broth and water. Simmer slowly about 30 minutes until cooked through. Remove chicken set aside to cool. Add cream of celery soup and butter to broth, bring back up to a simmer. Shred chicken and add back to pot. Cut tortillas into 1" strips about 3” long, slowly add to simmering soup. Pat down into soup, resist stirring. Season with salt, pepper and red pepper to taste. Simmer for 15 minutes. Remove from heat add in milk. Gently stir to combine. Serve.

Linking to:
Carole's Chatter: Food on Fridays - American Favorites

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