July 12, 2010
Easy Chicken & Dumplings
Hats off to the clever cook who figured out that tortillas turn into dumplings when simmered. You’ll never believe it until you try it.
Servings: 6 to 8
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 (14 1/2-ounce) cans chicken broth
- 1 1/2 pounds chopped cooked chicken
- 1 1/2 cups water
- 1 tablespoon butter
- 4 (8-inch) flour tortillas, cut into 1/2-inch strips
- 4 (8-inch) flour tortillas, cut into 1/2-inch strips
- 1 (10-ounce) package frozen peas and carrots
- 1 tablespoon chopped fresh parsley
Directions
Combine broth and chicken in a large saucepan over medium-high heat. Bring to a boil.
Add water and butter to chicken mixture. Cook, stirring frequently, until butter is melted, about 1 minute.
Add tortillas. Cook, stirring frequently, until tortillas are softened, about 2 minutes. Add peas and carrots and parsley.
Cook over medium-low heat, stirring occasionally, for 12 to 15 minutes. Serve immediately.
Secret Tip
To slice the tortillas quickly, stack all four. Cut into strips with a long, sharp knife. Alternatively, you can roll each tortilla into a tight cylinder, then slice off strips with a knife.
