This easy Chicken and Dumplings recipe features all-natural homemade broth, but you can use canned if you're in a pinch.
It makes about 8 cups and takes around 40-minutes and you'll be amazed at how easy the dumplings are:)
Chicken and Dumplings is a Southern classic! Creamy chicken soup with the right amount of flavor, tender bites of chicken and a doughy-dumpling!
You'll love this recipe:
- No-Make Dumplings: No rolling-out dough- easy 'dumplings' that taste like you've been cooking all day!
- Simple, all-natural ingredients - homemade broth - low-sodium, no additives, preservatives or fillers
- Easy to make - ready in about 40 minutes
- Easy, healthy and filling-serve a bowl with a slice of cornbread and a green salad and call it dinner!
Here's what you'll need:
You probably already have these ingredients in your kitchen. Note: I add a little Heavy cream to the recipe at the end, but I forgot to include it in the picture. This is optional.
You'll also want to toss in 2 tablespoons of Bouquet Garni (not shown.)
How to make it:
Cube the chicken; rough-chop the celery, onion and carrots; slice two garlic cloves in half
Put chicken, carrots, celery, onion and seasonings in a big pot...cover with water. Add 2 tablespoons of Bouquet Garni or oregano. Boil till the poultry is cooked through and is 165ºF
I double-strain the broth, but you don't have to if you don't want to. I just like a smooth, creamy consistency.
Place a large colander in a big bowl and pour in the soup. Then, pour the soup liquid through a find strainer. Add the broth and chicken back to the big cooking pot.
Add in a little cream or milk...this is optional; either gives the broth a little sweetness
Bring it to a boil and add in the tortillas; don't stir them! Let them boil for 4 minutes, then gently stir
The "dumplings"
No rolling out dough for dumplings!
That's the beauty and secret of easy chicken and dumplings...my Grandmother taught me this hack years ago and it works! Bring the soup to a rolling boil an add sliced flour tortillas, "dumplings!"
Yep! Usually 6 flour tortillas, cut into strips is enough. Allow the "dumplings" to cook at a rolling boil for about 5 minutes, then turn down the heat to low, cover and let simmer for 10 minutes.
Expert tips:
If you elect to add milk or heavy cream, let it come to almost room temperature before adding to the hot broth
A combination of white and dark meat tastes best, but you can use all white or all dark -- your call
Turn the heat to low or completely off before adding cream; cold cream curdles when added to hot liquid
Bring the soup back up to a boil before you add the flour tortillas
To thicken it: the first round of this recipe is a little thin, but keep in mind, it thickens when a) it cools a bit and b) after it's been refrigerated
If you want a thicker version right now, make a cornstarch slurry and add it to the pot:
1 cup water + 3 tablespoons of cornstarch in a measuring cup; stir it together and add it to the chicken and dumplings when they're at a rolling boil
Storage:
Store leftovers in a secure container for up to three days in the refrigerator and up to a month in the freezer. You may need to add more water or broth, as it thickens upon storage.
Reheating instructions:
- Place leftovers in a big pot and heat on medium low.
- This recipe thickens when stored in the fridge. Add water if the consistency is too thick for you.
Slow cooker method
This delicious bowl of Southern Comfort can be made in a slow cooker.
- Add uncooked chicken, broth, vegetables and seasonings to the slow cooker and cook on low for 4-6 hours
- When ready to serve, transfer about 4-5 cups of the broth from the slow cooker to a pan on the stove
- Add in cream (optional) and combine well
- Bring the broth to a rolling boil on the stove, add sliced tortillas and allow them to cook for 4-6 minutes
- Add the broth and "dumplings" back into the crock pot, stir and serve!
Related recipes:
- Real Broccoli Cheese Soup
- Homemade Vegetable Soup
- Creamy White Bean Soup
- New Mexico Green Chili Chicken Soup
♥ If you make this recipe, please leave a comment and rating below! Thank you!
📋 Recipe
Easy Chicken and Dumplings
Ingredients
- 1½ lb. chicken , white or dark
- 1 tablespoon olive oil
- ½ large sweet yellow onion ,cut in half
- 2 carrots , peeled and cut
- 2 stalks celery , cut
- 2 tablespoons Bouquet Garni
- 2 cloves garlic , sliced in half
- 2 teaspoons black pepper
- salt to taste
- 6 flour tortillas cut into strips
- ¼ cup heavy cream or milk (optional)
Instructions
Prep
- Remove heavy cream from fridge
- Cut 6 flour tortillas into strips; set aside
Cook the Chicken and Broth
- Cut chicken into cubes; Rough cut onion, celery and carrots; slice garlic cloves in half
- Add chicken, onion, celery, garlic, carrots, Bouquet Garni, salt and pepper to a large stockpot; dd water to cover the ingredients; cook on medium high until chicken is no longer pink
- Turn stove top temperature to simmer
- Place colander in large bowl and pour stock pot ingredients into it
- Add the chicken back into the big stockpot
- Strain the reserved broth through a fine strainer; return the liquid to the pot
- Add heavy cream to semi-warm chicken and broth; combine well; (skip this step if not adding cream or milk)
- Bring creamy broth to a rolling boil and add tortilla strips; allow to boil for 5 minutes (see recipe notes: dumplings)
- Reduce heat and serve
Notes
- Add raw chicken, broth, vegetables and seasonings to the slow cooker and cook on low for 4-6 hours
- When ready to serve, transfer about 4-5 cups of the broth from the slow cooker to a pan on the stove
- Add cream
- Bring the broth to boil on the stove, add sliced tortillas and allow them to cook for 4-6 minutes
- Add the broth and "dumplings" back into the crock pot, stir and serve!
- If you elect to use canned broth, you can either bake the poultry in the oven or cook it on the stove top.
- Once it's done, add it, onion, celery, carrots, garlic and Bouquet Garni to stock pot; pour in broth; taste for seasonings
- Resume recipe above
- If you want a thicker version right now, make a cornstarch slurry and add it to the boiling broth
- 1 cup water + 3 tablespoons cornstarch in a measuring cup; stir it together and add it to the broth
- Bring soup to a rolling boil; place tortillas in a single lay on top of the soup
- Boil for 3 minutes; do not stir yet!
- When you see the dumplings begin to puff up, you can stir gently
Sandra Drake says
The chit and dumplings is amazing!!! Who knew? Tortillas sliced as dumplings! Genius!!! Makes a time- consuming dish super easy and fast!!! I love it!
Anecia says
Thank you! I've been substituting flour tortillas for "dumplings" for years!