Homemade Chicken And Dumplings With Tortilla Recipes

THE BEST CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
• Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
• Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
• For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
• Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

HOMEMADE CHICKEN AND DUMPLINGS WITH TORTILLA

Steps:

• Place a large saucepan or Dutch oven on the stovetop and bring 8 cups of water to the boil.
• Add in your chicken and chopped veggies, and stir in your chicken stock cubes.
• Add salt and pepper to taste.
• Allow the ingredients to slowly simmer away on the stovetop for at least 45 minutes.
• When the chicken is cooked through, and the skin is beginning to fall off, remove it from the pot.
• Allow the chicken to cool before removing the skin and pulling the meat from the bones.
• Cut the chicken into small chunks and leave it on the side.
• Pour your cream of chicken soup into the pot of chicken broth, and once again, bring it to a rolling boil.
• Now, slice up your 8-inch tortillas into thin strips, and add each strip to the boiling chicken broth.
• Once you've added all of your tortilla strips, place your chicken back into the pot again.
• Simmer the mixture for a further 10 min.
• Continuously stir to keep the tortillas from all clumping together.
• Serve your chicken and tortilla dumplings nice and hot, straight from the pot!

EASIEST EVER CHICKEN AND DUMPLINGS RECIPE - (3.8/5)

Steps:

• Bring the broth and desired seasonings (bouillon, salt, pepper, garlic salt, poultry seasoning) to a boil in a large (preferably non-stick) pot over medium-high heat. Drop the tortilla strips, one at a time, into the boiling broth, gently pushing them down to the bottom. Resist the urge to stir as they are fragile and will fall apart if stirred too much. Cook for about 10 to 15 minutes or to your liking, lightly shaking the pot occasionally to move them around. Remove from heat and gently stir in the butter, milk, and cooked chicken. Refrigerate leftovers. Reheat in the microwave, adding a dab of milk, if needed.

CHICKEN AND FLOUR TORTILLA DUMPLINGS

Steps:

• Fill 4-quart pot half full with water.
• Boil chicken until tender.
• While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
• Remove cooked chicken and shred with a fork or cut into cubes.
• Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
• Bring to a rolling boil.
• Drop individual tortillas into pot one piece at a time.
• Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
• Boil medium/high heat for 12 minutes.
• Remove from heat.
• Add 1 cup of milk and move the dumplings around gently to mix the milk.

FLOUR TORTILLA CHICKEN AND DUMPLINGS

Steps:

• Cook chicken until tender.
• Remove meat from bones when cool enough to handle.
• Reserving liquid.
• Place all the ingredients except flour tortillas in chicken broth in which chicken was cooked.
• Add enough water to make approximately 2 quarts.
• Bring to a rolling boil.
• Drop in tortilla pieces.
• Cover pan and let simmer for about 15 minutes.

CHICKEN AND DUMPLINGS WITH TORTILLAS

Steps:

• Place chicken broth into a dutch oven or large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
• Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
• Cut tortillas into 1" squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
• Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.

CHICKEN AND TORTILLA DUMPLINGS

Steps:

• In a very large kettle, or roaster, place chicken breasts, water, celery, and onion. Bring to a boil, then reduce heat and cook for about 30 minutes or until chicken is tender. Remove and set aside to cool.
• Reserve broth in roaster(you should have about 9 cups of broth>).
• Add chicken bouillon and taste to make sure it is tasty.
• Add more bouillon if needed and more water if you do not have 9 cups of broth.
• When chicken is cool enough, cut into bite-size pieces and set aside.
• Add chicken soup to broth and bring to a boil.
• Cut tortillas into 2x1 inch strips. Add strips, one at a time, to briskly boiling broth mixture and stir constantly.
• When all strips have been added, spoon in chicken, reduce heat to low and simmer 5-10 minutes, stirring well but gently, to prevent dumplings from sticking.
• When done, kettle of chicken and dumplings will be very thick.
• Pour into very large serving bowl, and serve hot.

CROCK POT CHICKEN - TORTILLA DUMPLINGS

Steps:

• Before going to bed, put chicken in crock pot with 2 cups of water; salt and pepper to taste. Set crockpot to low.
• Go to bed!
• In the morning, put the crock bowl of chicken in fridge.
• Go to work!
• After work remove crock from fridge. Remove skin and bones from chicken.
• Set meat from chicken aside.
• Pour juices from crock pot into a large pot.
• Add the 4 cans of chicken broth (or bouillon broth).
• Bring to a full boil.
• Add butter.
• Cut flour tortillas into your favorite dumpling size.
• Shake in a large bag with 1/2 cup to 1 cup of flour.
• Drop into pan of boiling juice one or two at a time, pushing other aside as you continue adding tortillas and adding as many dumplings as the broth will allow.
• Cover and continue to boil without stirring on very low heat so as not to boil over.
• Cook for 15 to 20 minutes or till done to your satisfaction.
• Add chicken and cook till chicken is hot.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.