Flour Tortilla Chicken and Dumplings
Comfort food meets creative flair with this cozy recipe for Flour Tortilla Chicken and Dumplings. Perfectly seasoned with a medley of dried herbs, tender chunks of shredded chicken are nestled in a creamy, velvety broth enriched with sautéed vegetables and a hint of garlic. The unique twist? Instead of traditional dumplings, soft strips of flour tortillas are simmered into the soup, adding a satisfying texture and subtle flavor that sets this dish apart. Ready in just over an hour, this one-pot meal is an easy, hearty, and family-friendly option that transforms simple pantry staples into a true comfort classic. Keywords: chicken and dumplings recipe, flour tortilla dumplings, creamy chicken soup, comfort food recipes, one-pot meals.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 cups chicken broth
- 6 pieces flour tortillas
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
Instructions
In a large pot, melt the butter over medium heat. Add the diced carrots, celery, and onion, and sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually add the chicken broth, whisking constantly to prevent lumps. Add the dried thyme, dried parsley, salt, black pepper, and bay leaf. Stir well.
Place the chicken breasts into the pot and bring the mixture to a boil. Reduce the heat to a simmer and cover with a lid. Cook for 20 minutes, or until the chicken is fully cooked through.
While the chicken is cooking, stack the flour tortillas and cut them into strips about 1-inch wide. Set aside.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Discard the bay leaf.
Return the shredded chicken to the pot and stir in the heavy cream.
Add the tortilla strips to the pot, stirring gently to incorporate them into the soup. Let simmer for 5-7 minutes, or until the tortilla strips soften and slightly thicken the broth.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the dish hot in bowls, garnished with additional parsley if desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 703 mg | 15% | |
*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.
