How To make Tortilla Chicken Dumplings
3 boneless chicken breasts
chicken bouillon powder -- to taste 1 package 10 count flour tortillas
flour 1 can cream of chicken soup
Stir boullion powder into enough water to cover chicken thoroughly. Boil until chicken is done; shred chicken and put back into broth.
Meanwhile, stack several tortillas at a time and cut into squares using a pizza cutter. Place tortillas in plastic bag and shake with just enough flour to lightly coat. Be sure each tortilla square is separated.
Carefully drop "dumplings" a few at a time into boiling broth. Cover and reduce heat to a medium boil; simmer until tortillas are soft and tender. Remove from heat and add can of cream of chicken soup.
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Ingredients
1 1/2-2 lbs bone in chicken
olive oil
1/2 tsp poultry seasoning
salt to taste
1/2 tbsp chicken seasoning
1/2 tsp white pepper
3 carrots
2-3 stalks celery
1/2 medium onion
1 tsp minced garlic
1/2 tsp garlic powder
1/2 tsp thyme
3 tbsp unsalted butter
2 tbsp flour
3 cups water
3/4 cup half/half
rosemary
thyme
bay leaf
1-2boullion cubes
1 tbsp chicken better than bouillon
* Bouillon has salt so extra salt will most likely not be needed. If you are comcerned aboit salt add 1 bouillon cube. Then taste when finished and detemrije If more is needed.
Dumplings
1 cup flour
2 tbsp butter
1/2 cup buttermilk (whole milk is fine)
1 tsp salt
1 tsp baking powder
1 tbsp minced chive (optional)
*Season to taste!
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Crock-Pot Chicken & Dumplings | Delish
Get the full recipe from Delish:
INGREDIENTS
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
DIRECTIONS
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.
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Chicken 'n Dumplings
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Here is the recipe:
Ingredients:
Boneless...Skinless Chicken Breasts
Unsalted Butter
Salt...Pepper and Garlic Powder
Foil
Cooking Spray
Bisquick
Chicken Stock
Directions:
Preheat oven to 400F / 204C
Place Chicken on foil sprayed with cooking spray, season as desired top chicken with a slice of unsalted butter, spray another piece of foil and top chicken, fold up all edges at least 3 times to make a sealed packet. Place foil pack on a rimmed baking sheet just to be safe.
Bake for 45 min.
Mix Bisquick with Chicken stock to make a thick batter.. Add 2-3 inches of stock to pot and bring to a high simmer.. Add dumpling mix by large spoonful and do not over fill pan.. Dumplings will swell. Cook uncovered at a simmer for 10-12 min then cover and continue to cook for another 10-12 min.
Bisquick has measurements on the box if you chose just use chicken stock in place of water for a more flavorful dumpling..
You can also add veggies to foil pack.. I sometimes use onions and baby carrots.
Chicken & Dumplings for Two with Canned Chicken
An easy way to enjoy an old favorite!
Ingredients:
4 cups water
2 tablespoons butter
½ teaspoon onion powder
2 teaspoons garlic powder
2 tablespoons chicken bouillon
1/8 teaspoon celery seed
1/8 teaspoon black pepper
1 can chicken
Dumplings:
1 cup self-rising flour (add 1 ½ teaspoons baking powder if using AP flour)
1/16 teaspoon celery seed
1/2 teaspoon Chicken Bouillon
Dash of black pepper
2 tablespoons shortening
1/3 to ½ cup milk
Quick and Easy Chicken and Dumplings Using Flour Tortillas
Last week we opened a can of chicken the wife and I canned a couple years ago. We did that to show you that home canning does have its place in long term food storage even though I would not recommend keeping your food for that long.
Today I will show you one of my favorite recipes for using canned chicken as well as a tip for making EASY chicken and dumplings that I learned from my mother.
Ingredients:
Chicken
Either you can boil a whole chicken and pick the meat off, or you can use chicken you canned at any amount you desire
Chicken Stock
Flour Tortilla Shells
Cream of Chicken Soup
Salt and Pepper
Cheese (if desired)
Equipment:
Stock pot
Ladle
Procedure:
1.Fill pot 2/3 full of Chicken stock and bring to a boil
1.If you using chicken you have picked from a whole chicken use the water you cooked it in, otherwise use the water from your canned chicken. Add additional water to fill pot to desired level.
2.Add chicken
3.Add soup
4.Rip (or cut depending on your levels of neatness) several flour tortillas into pieces approximately the size of a business card.
5.Drop tortilla pieces into the boiling water until the surface is covered with tortillas. Let cook 20 seconds or so before pushing them under the water with your ladle.
6.Repeat step 5 until you reach your preferred dumplings to chicken ratio.
1.Remember that tortillas will swell as they cook.
7.Add seasonings if desired
8.I like to add cheese to the mix, as it cooks, but you can throw some on the top of each bowl or leave it out entirely.
Alternatives:
Sometimes I use cold stock to make dumplings by mixing in All Purpose flour and stock until I get a dough and then dump spoonfuls of the dough into the coiling water.
I also make a lot of chicken and rice by cooking the rice in the stock instead of adding dumplings.
At my house I make this a lot and then eat it at work. A big pot lasts me a week.