Chicken And Flour Tortilla Dumplings Food

CHICKEN AND FLOUR TORTILLA DUMPLINGS

Steps:

• Fill 4-quart pot half full with water.
• Boil chicken until tender.
• While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
• Remove cooked chicken and shred with a fork or cut into cubes.
• Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
• Bring to a rolling boil.
• Drop individual tortillas into pot one piece at a time.
• Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
• Boil medium/high heat for 12 minutes.
• Remove from heat.
• Add 1 cup of milk and move the dumplings around gently to mix the milk.

FLOUR TORTILLA CHICKEN AND DUMPLINGS

Steps:

• Cook chicken until tender.
• Remove meat from bones when cool enough to handle.
• Reserving liquid.
• Place all the ingredients except flour tortillas in chicken broth in which chicken was cooked.
• Add enough water to make approximately 2 quarts.
• Bring to a rolling boil.
• Drop in tortilla pieces.
• Cover pan and let simmer for about 15 minutes.

HOMEMADE CHICKEN AND DUMPLINGS WITH TORTILLA

Steps:

• Place a large saucepan or Dutch oven on the stovetop and bring 8 cups of water to the boil.
• Add in your chicken and chopped veggies, and stir in your chicken stock cubes.
• Add salt and pepper to taste.
• Allow the ingredients to slowly simmer away on the stovetop for at least 45 minutes.
• When the chicken is cooked through, and the skin is beginning to fall off, remove it from the pot.
• Allow the chicken to cool before removing the skin and pulling the meat from the bones.
• Cut the chicken into small chunks and leave it on the side.
• Pour your cream of chicken soup into the pot of chicken broth, and once again, bring it to a rolling boil.
• Now, slice up your 8-inch tortillas into thin strips, and add each strip to the boiling chicken broth.
• Once you've added all of your tortilla strips, place your chicken back into the pot again.
• Simmer the mixture for a further 10 min.
• Continuously stir to keep the tortillas from all clumping together.
• Serve your chicken and tortilla dumplings nice and hot, straight from the pot!

CHICKEN AND DUMPLINGS WITH TORTILLAS

Steps:

• Place chicken broth into a dutch oven or large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
• Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
• Cut tortillas into 1" squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
• Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.

CROCK POT CHICKEN - TORTILLA DUMPLINGS

Steps:

• Before going to bed, put chicken in crock pot with 2 cups of water; salt and pepper to taste. Set crockpot to low.
• Go to bed!
• In the morning, put the crock bowl of chicken in fridge.
• Go to work!
• After work remove crock from fridge. Remove skin and bones from chicken.
• Set meat from chicken aside.
• Pour juices from crock pot into a large pot.
• Add the 4 cans of chicken broth (or bouillon broth).
• Bring to a full boil.
• Add butter.
• Cut flour tortillas into your favorite dumpling size.
• Shake in a large bag with 1/2 cup to 1 cup of flour.
• Drop into pan of boiling juice one or two at a time, pushing other aside as you continue adding tortillas and adding as many dumplings as the broth will allow.
• Cover and continue to boil without stirring on very low heat so as not to boil over.
• Cook for 15 to 20 minutes or till done to your satisfaction.
• Add chicken and cook till chicken is hot.

CHICKEN AND TORTILLA DUMPLINGS

Steps:

• Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil.
• Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.
• Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.

CHICKEN AND TORTILLA DUMPLINGS

Steps:

• In a very large kettle, or roaster, place chicken breasts, water, celery, and onion. Bring to a boil, then reduce heat and cook for about 30 minutes or until chicken is tender. Remove and set aside to cool.
• Reserve broth in roaster(you should have about 9 cups of broth>).
• Add chicken bouillon and taste to make sure it is tasty.
• Add more bouillon if needed and more water if you do not have 9 cups of broth.
• When chicken is cool enough, cut into bite-size pieces and set aside.
• Add chicken soup to broth and bring to a boil.
• Cut tortillas into 2x1 inch strips. Add strips, one at a time, to briskly boiling broth mixture and stir constantly.
• When all strips have been added, spoon in chicken, reduce heat to low and simmer 5-10 minutes, stirring well but gently, to prevent dumplings from sticking.
• When done, kettle of chicken and dumplings will be very thick.
• Pour into very large serving bowl, and serve hot.