|A creamy chicken soup that uses strips of flour tortillas as a dumpling.|
Chicken Dumplin' SoupHow can you not love a soup that is called Chicken Dumplin' Soup? I mean really!
When we were chatting one day over on the Facebook page about Chicken and Dumplings, or more specifically, drop dumplings versus rolled dumplings, one of the readers there mentioned using tortillas as her dumplings. When I ran across this recipe for soup and saw that it used tortillas for dumplings, I knew I had to try it. Boy am I glad that I did. It is downright yummy y'all!
The recipe was adapted from a cookbook called Bless Your Heart: Saving the World One Covered Dish at a Time, by Patsy Caldwell. I mean, how can you not love a cookbook with a name like that either?!
This is a southern cookbook that focuses on the one thing we southerners know for sure. That food is for much more than just eating. As the author notes, it is also for showing concern, expressing sympathy and sharing excitement. Food gives us the chance to show that we care, and that is shared in any number of familiar potluck recipes that we prepare, over and over again.
If you've ever been on the receiving or the giving end of the funeral food circuit, and if you're a southerner you certainly have, then you'll recognize many of the recipes in this cookbook for that one reason alone. Caldwell covers a wide range of other occasions that we also cook for too though, whether its church potlucks, tending to the sick, family reunions, party time, book clubs, festivals, tailgating and good ole comfort foods - you'll find recipes suitable for each occasion here in this wonderful cookbook. I absolutely adore it! This recipe for Chicken Dumplin' Soup falls under the category of "Tending the Sick - Food for What Ails You," because, everybody knows, that's a perfect occasion for a pot of chicken soup.
Super, super easy to throw together too. Let's make it!
Melt two tablespoons of butter in the bottom of a soup pot or Dutch oven. Saute a mirepoix of onion, celery and carrots until tender, about 5 minutes. Add the chicken broth.
When I make a chicken soup or stew, I often add in a chicken base, like this Better Than Bouillon brand. It's not in the original recipe, but for me it just adds another level of intensiveness to the flavor, much more so than a regular granular bouillon, and is a fridge staple in this house. Add a heaping teaspoon, or more if you like.
Add the salt, pepper, and poultry seasoning and bring to a boil. Cut the flour tortillas into thin strips and stir them into the soup. Bring back up to a boil, reduce heat, and low simmer for 20 minutes. Alternatively, if texture is an issue for you, you can proceed with the recipe but wait to add the tortilla strips at the end instead, so that they will be more firm. Let them soak in the hot broth to soften.
Stir in two to three cups of cooked chicken and some parsley.
Add the cream and heat just long enough to warm everything through and serve.
Adapted from Bless Your Heart: Saving the World One Covered Dish at a Time
Recipe: Chicken Dumplin' Soup©From the Kitchen of Deep South Dish©
Prep time: 10 min |Cook time: 30 min | Yield: About 6 to 8 servings
- 2 tablespoons of butter or canola oil
- 1 cup of chopped onion
- 1/2 cup of chopped celery
- 1/4 cup of chopped carrots
- 2 (32 ounce) cartons of chicken broth
- 1 teaspoon of chicken base (like Better Than Bouillon), optional
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1/4 teaspoon of poultry seasoning
- 5 (6-inch) flour tortillas
- 2 to 3 cups of cooked chicken
- 1 tablespoon of chopped parsley
- 1 cup of heavy cream
Melt the butter in the bottom of a soup pot or Dutch oven. Saute the onion, celery and carrots until tender, about 5 minutes. Add the chicken broth, chicken base, salt, pepper, and poultry seasoning and bring to a boil. Cut the flour tortillas in half and then into thin strips and stir them into the soup. If you prefer a firmer texture to the tortilla dumpling, wait to add the strips in at the end - see notes below. Bring back up to a boil, reduce heat, and simmer on low for 20 minutes. Stir in the chicken, parsley and cream; heat just long enough to warm through.
Cook's Notes: If you've never tried tortillas as dumplings before and the texture is an issue, wait to add the tortilla strips more toward the end instead so that they will be more firm. Cook the soup until nearly done before adding in the tortilla strips. Remove from the heat and let them soak in the broth for about 15 minutes and only stir only once or twice so they don't break apart. You may also want to make a batch of regular dumpling dough, or substitute canned biscuits, cut into quarters instead. For those, add to soup, cover and let simmer for that last 20 minutes. Stir in chicken, parsley and cream and heat through.
I used leftover chicken from the freezer to make this soup. Next time you roast a chicken (or pick up a deli rotisserie chicken), go ahead and roast two of them in your larger roasting pan. Let the second chicken cool down and pull the meat off, placing it into 2 to 3 cup portions in freezer bags and freeze. May also substitute 8 cups of homemade chicken stock.
Tip: If you want the soup a little thicker and more like chicken and dumplings, reserve a bit of the chicken broth or heavy cream and add a tablespoon of cornstarch to it to make a slurry. Stir into the soup toward the end and cook until thickened.
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©Deep South Dish
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