1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley
How to Make It
Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.
This is NOT chicken and dumplings for a North East US gal. This is a chicken soup. Dumplings are those heavenly little pillows all puffed up and yummy. . .veggies are on the side as an accompaniment. As a soup it has potential, but needs a LOT of work. As "chicken and dumplings" as a main dish a total failure.
3 1/2 stars. Nothing fancy here, just a quick and easy weeknight soup that everyone enjoys. I took Boston's suggestion and quickly fried the tortilla strips in some olive oil, sprinkled a pinch of kosher salt top, and then added the soup on top of the strips. Really good. Sliced garden tomatoes and some avocado cubes were a quick side. Will make again.
I have made this recipe for many years. My secret ingredient is coriander, and I don't use the bay leaf - just sprinkle in about 1/4 teaspoon before you add the tortilla strips. Please do cook the tortillas long enough for them to puff up and have the texture of hand made dumplings. Give it a try. We country folk really like this one.
Great and easy recipe. Very fast and tasty. Will definitely make again and again. My seven-year-old daughter, who dislikes anything in the vegetable category, loved it and asked if we could have it again for leftovers.