Tuesday, February 15, 2011

Chicken Dumplin' Soup

A creamy chicken soup that uses strips of flour tortillas as a dumpling.
A creamy chicken soup that uses strips of flour tortillas as a dumpling.

Chicken Dumplin' Soup

How 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 and not only that, super, super easy to throw together too. Let's make some!

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 little chicken base, like this Better Than Bouillon {affil link} brand. 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, toss them in the flour 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. You can omit the cream and use a can of condensed cream of chicken soup if you like.


Dig in!


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Yum

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

Ingredients
  • 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{affil link}, 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
  • 1/4 cup all-purpose flour
  • 2 to 3 cups of cooked chicken
  • 1 tablespoon of chopped parsley
  • 1 cup of heavy cream or half and half
Instructions

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 toss them in the flour. Shake off excess and add to soup. 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. May also substitute a batch of dumpling dough, or canned biscuits, cut into quarters and tossed in flour as above.

I used leftover chicken from the freezer to make this soup. Next time you roast a 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 even 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. You can omit the cream and use a can of condensed cream of chicken soup if you like.

Source: http://deepsouthdish.com/

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Posted by on February 15, 2011

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