Prep 30 mins
Cook 1 hr
This is so good. I usually use a whole cut up chicken.
- 6 chicken legs (5 pounds)
- 8 cups water
- 2 celery ribs, chopped
- 1 small onion, chopped
- 2 chicken bouillon cubes
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 (15 ounce) package 8-inch flour tortillas
- Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil.
- Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.
- Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.
Well, my husband sure liked this and immediately put leftovers in three containers for him to take to work this week as lunches! Here's what I did: I used 8 cups of Swanson's chicken broth to boil the onion, celery, one package of chicken legs and one of chicken thighs (they were on sale big time!) (Obviously leaving out the salt and bouillion cubes and water.) Followed rest of recipe to a T, except that at the very end, I mixed some flour and water together and then mixed that in the pot and simmered for another minute or so (this was my husband's suggestion, as he likes a thicker broth for chicken 'n dumplings). And, salt and pepper on the table for individual tastes. As I said, he LOVED it, and I thought it was good, too! Thanks so much for a fun and easy recipe!