Things You'll Need
Large pack of flour tortillas
Large can of cream of chicken soup
Large can of cream of celery soup
Texjoy or Lowry's seasoning
16 oz. chicken broth
This recipe is for chicken and dumplings using flour tortillas as the dumplings. The flour in the tortillas thickens up the broth and soaks up its flavor. This dish is easy and may soon become your family's favorite.
Boil chicken quarters in a large pot after removing most of the skin. This keeps the end product from being too greasy. Make sure you have enough water so that the chicken will float when it is cooked.
Once chicken is cooked, remove it from the pot and shred it, and then put it back into the pot.
Pour in cream of chicken, cream of celery and chicken broth.
Bring this to a boil. Stir occasionally.
Cut flour tortillas into 1 or 2 inch squares or strips.
Put tortillas into pot and set heat to low or simmer. The flour from the tortillas will begin to thicken the liquid and make it creamy. If you want to thicken it more, just add flour as needed, first stirring the flour into a separate cup of water to ensure you do not get clumps of flour in your broth.
Season to your taste. Lowry's seasoning or TexJoy seasoning works well. If you do not have those, just use your favorite seasoning salts and add to taste.
Let simmer for about 20 minutes, then enjoy.
Do not let the tortillas stay on a high heat too long. They will fall apart. You can freeze leftovers in resealable bags for future meals.