Chicken Tortilla Dumpling Soup

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READY IN: 2hrs 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    fajita-size flour tortillas
  • 1
    (3 -4 lb) chicken, cut into pieces (remove skin and excess fat)
  • 1
    onion, chopped
  • 2
    cups celery, sliced (divided)
  • 1 12
    teaspoons salt
  • 14
    teaspoon pepper
  • 14
    teaspoon thyme leaves
  • 1
    cup carrot, sliced
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DIRECTIONS

  • Place the chicken, onions half the celery, salt, pepper and thyme. Cover with water and bring to a boil. Reduce heat to low and simmer (covered) for 1 hour.
  • Take the chicken out of the pot and remove the meat from the bones (reserve). Place bones back in the pot and continue cooking for 1 hour longer.
  • Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer.
  • Cut the flour tortillas in 1-inch wide strips; then cut strips into 3 or 4 pieces. Add tortilla pieces and chicken to the boiling broth and simmer for 5 minutes longer. Soup may be served with additional flour tortillas which have been warmed in the oven.
  • Note: AlabamaNeeNee, of the TOHBB, suggests using the above recipe as basis for her chicken and dumplings. She does it this way: In step 3, when the vegetables are tender, sprinkle in about 3 tablespoons of flour, a little at a time, stirring constantly so broth will thicken slightly. She suggests you may wish to add a can of cream of chicken soup at this point if the flavor of the soup needs enhancing. Continue with the recipe.
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