Flour Tortilla Chicken and Dumplings

Comfort food meets creative flair with this cozy recipe for Flour Tortilla Chicken and Dumplings. Perfectly seasoned with a medley of dried herbs, tender chunks of shredded chicken are nestled in a creamy, velvety broth enriched with sautéed vegetables and a hint of garlic. The unique twist? Instead of traditional dumplings, soft strips of flour tortillas are simmered into the soup, adding a satisfying texture and subtle flavor that sets this dish apart. Ready in just over an hour, this one-pot meal is an easy, hearty, and family-friendly option that transforms simple pantry staples into a true comfort classic. Keywords: chicken and dumplings recipe, flour tortilla dumplings, creamy chicken soup, comfort food recipes, one-pot meals.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 6 cups chicken broth
• 6 pieces flour tortillas
• 2 cups carrots, diced
• 1 cup celery, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 piece bay leaf

Directions

Step 1

In a large pot, melt the butter over medium heat. Add the diced carrots, celery, and onion, and sauté for 5-7 minutes until softened.

Step 2

Add the minced garlic and cook for another 1 minute until fragrant.

Step 3

Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw taste of the flour.

Step 4

Gradually add the chicken broth, whisking constantly to prevent lumps. Add the dried thyme, dried parsley, salt, black pepper, and bay leaf. Stir well.

Step 5

Place the chicken breasts into the pot and bring the mixture to a boil. Reduce the heat to a simmer and cover with a lid. Cook for 20 minutes, or until the chicken is fully cooked through.

Step 6

While the chicken is cooking, stack the flour tortillas and cut them into strips about 1-inch wide. Set aside.

Step 7

Once the chicken is cooked, remove it from the pot and shred it using two forks. Discard the bay leaf.

Step 8

Return the shredded chicken to the pot and stir in the heavy cream.

Step 9

Add the tortilla strips to the pot, stirring gently to incorporate them into the soup. Let simmer for 5-7 minutes, or until the tortilla strips soften and slightly thicken the broth.

Step 10

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 11

Serve the dish hot in bowls, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2861.9g)

Amount per serving	% Daily Value*
Calories	2530.8

Total Fat 133.0g	0%
Saturated Fat 74.9g	0%
Polyunsaturated Fat 0g
Cholesterol 597.8mg	0%
Sodium 7810.8mg	0%
Total Carbohydrate 170.0g	0%
Dietary Fiber 19.9g	0%
Total Sugars 23.2g
Protein 153.0g	0%

Vitamin D 3.5IU	0%
Calcium 744.0mg	0%
Iron 16.7mg	0%
Potassium 3701.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 24.6%

Carbs: 27.3%