Quick Chicken and Dumplings

23 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: about 1 1/2 cups)
By Melanie Barnard
November 2005
RECIPE BY Cooking Light

Flour tortillas stand in for the traditional biscuit dough so you can bring this crowd-pleaser from stove to table in minutes.

Ingredients

  • 1 tablespoon butter
  • 1/2 cup prechopped onion
  • 2 cups chopped roasted skinless, boneless chicken breasts
  • 1 (10-ounce) box frozen mixed vegetables, thawed
  • 1 1/2 cups water
  • 1 tablespoon all-purpose flour
  • 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

Nutritional Information

  • Calories 366
  • Caloriesfromfat 23%
  • Fat 9.3g
  • Satfat 3.1g
  • Monofat 3.9g
  • Polyfat 1.4g
  • Protein 29.8g
  • Carbohydrate 40.3g
  • Fiber 5.3g
  • Cholesterol 67mg
  • Iron 3.4mg
  • Sodium 652mg
  • Calcium 104mg

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

nursekathy's Review

gretcheepoo
December 21, 2013
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.

daneanp's Review

Comfortcook
August 28, 2014
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.

DeRoet68's Review

SabrinaTew
January 01, 2014
N/A

boston7883's Review

smg0rrh
December 21, 2012
Use the tortilla strips after they have been been quickly "fried" in light olive oil until just crunchy. Then place them in the bottom of the bowls and ladle the soup over them.

All4EatingHlthy's Review

DaFoodie
January 08, 2012
Easy...loved it. Used multi grain torts for some extra nutrients. Cleaned out the freezer by using those half full bags of random veggies.

smg0rrh's Review

All4EatingHlthy
December 27, 2011
This worked well, but left out the onions.

Gwynnie's Review

nursekathy
December 27, 2011
Tortillas are made of flour and water just like dumplings. They work great especially since the name of this recipe starts with "Quick".

GrammyZ's Review

DeRoet68
December 27, 2011
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.

Mikala's Review

mmatteo25
March 08, 2011
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.

gretcheepoo's Review

jeanlramsay
February 14, 2011
Although I'm not quite sure I can say that the tortilla strips are a substitute for dumplings, I thought the soup was delicious. To save time, I used rotisserie chicken.
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