When you have a good recipe, you just gotta share. [And remember, in my book, good = easy, yummy and relatively cheap.] I hope you enjoy this old favorite dish. What's the twist? Instead of hand-rolled pastry or even canned biscuits for dumplings, this version uses flour tortillas. How cool is that?
I'm making this dish right now for my family and to share with my parents tonight. And because I love all y'all blogging buddies and FOBs (Friends of Bloggers), I've got photos to go along with the recipe.
BTW, when you cook, serve or eat these delicious critters, so you'll know, the proper pronunciation and definition reads like this: n. dump-lin; a thing of marvel and delight; a rib-sticking delicious mainstay of southern cooks; good for what ails ya; better 'n chicken soup for a cold.
Chicken & Dumplings
1 whole chicken or large pack of thighs
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic {or if you're lazy like me, one pkg. frozen cooking veggies and
a heaping tablespoon of garlic powder}
salt and black pepper to taste (lots of pepper is good in this!)
1 bay leaf and a pinch of thyme, optional
2 cans chicken broth
1 can cream of chicken soup
3 cups of milk
6 large flour tortillas cut in 3x3 squares
In large pot, boil chicken until very tender, close to 2 hours with seasoning. Cool and refrigerate overnight. This allows the disgusting fat to congeal on top, which can then be scraped off.
Return pot to low heat for about 30 minutes. Remove chicken from pot and de-skin/de-bone. Tear into small chunks and set aside. Add in canned broth, soup and milk. Bring to a boil.
Drop tortillas (dumplings) in a handful at a time to keep from sticking together. Cover and simmer on very low for 15 minutes. Stir in chicken chunks and simmer for 15 more minutes. Serve and enjoy!
And here's the visual on today's recipe:
Chicken fat to skim. Eww!
Veggies added to stock.
Chicken cooling to de-bone/de-skin.
Tortillas to add to stock.
All ya need now is a spoon. Dig in!
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