Chicken and Flour Tortilla Dumplings
Cozy up with a warm bowl of Chicken and Flour Tortilla Dumplings, a comforting twist on a classic Southern dish. Tender shredded chicken is simmered to perfection in a rich, creamy broth infused with the aromatic flavors of thyme, parsley, and sautéed vegetables. Instead of traditional dumplings, this recipe uses simple flour tortillas cut into bite-sized pieces, creating a uniquely soft and satisfying texture as they soak up the savory broth. Ready in just under an hour, this hearty recipe combines the convenience of pantry staples with the flavor-packed appeal of home-cooked comfort food. Perfect for a weeknight family dinner, this one-pot meal will fill your kitchen with enticing aromas and your table with smiles. Garnish with fresh parsley for an extra touch of freshness and enjoy a dish that feels like a warm hug on a cold day.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 cups Chicken broth
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.5 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 large Flour tortillas
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts in a large pot and cover with chicken broth.
Bring the broth to a boil, then reduce the heat to a simmer and cook the chicken for 15-20 minutes, or until fully cooked.
Remove the chicken from the pot and set aside to cool slightly. Shred it into bite-sized pieces once cool enough to handle.
While the chicken cooks, finely dice the carrots, celery, onion, and garlic.
In a separate large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, celery, and garlic to the pot, and sauté for 5-7 minutes until softened and fragrant.
Sprinkle the flour over the vegetables and stir constantly for about 1 minute to create a roux.
Slowly add the chicken broth from the first pot to the sautéed vegetables while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the heavy cream, dried thyme, dried parsley, salt, and ground black pepper.
Cut the flour tortillas into small squares or strips, about 2 inches in size. These will serve as the dumplings.
Gently add the shredded chicken and tortilla pieces to the simmering pot. Stir to combine and ensure the tortillas are submerged in the broth.
Cover the pot and let the dish simmer for 10-15 minutes, stirring occasionally, until the tortillas have softened and absorbed the flavors of the broth.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy your homemade Chicken and Flour Tortilla Dumplings!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
