Creamy Chicken Tortilla Dumpling Soup Recipe Is Shortcut Comfort Food by Donna John

Chicken and dumplings is a favorite meal at my house. There's just nothing like a thick bowl of tender chicken with dumplings to satisfy the soul. But with soup season in full swing, I decided to give my chicken and dumplings recipe a makeover and turn it into a soup. 

This creamy chicken tortilla dumpling soup recipe is simple to prep and cook. The recipe uses a whole chicken, so you get plenty of dark and white meat in your bowl. But you could use chicken pieces if you prefer. Plus there's no preparing and rolling out dumplings, simply cutting up flour tortillas!

Here is your short shopping list for this easy chicken soup recipe: a whole chicken, celery, onion, carrot, salt, black pepper, a can of cream of chicken soup, flour tortillas (shortcut!) and optional parsley flakes.

This hearty chicken and dumpling soup is a meal in a bowl, but you could add a side of bread, cornbread or a fresh salad. While you're enjoying each spoonful, check out the health benefits of chicken, the health benefits of celery, the health benefits of onion and the health benefits of carrot!

Cuisine: American
Prep Time: 10 minutes plus time for chicken to cool
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

• 1 chicken (about 3 pounds)
• 8 cups water
• 3 - 4 ribs celery, chopped
• 1 onion, chopped
• 1 large carrot, grated or chopped fine
• 2 teaspoons salt
• black pepper, to taste
• 10 ounces (1 can) cream of chicken soup
• 8 flour tortillas, cut into bite-sized pieces
• parsley flakes (optional)

Recipe Notes

• I like to buy celery with lots of leaves so I can add them to my recipes. If you have celery leaves, chop them up and throw them into the soup.
  

• I usually season to taste when it comes to salt, but for this recipe I always add in 2 teaspoons and it is always seasoned perfectly. But adjust to your tastes.

• You can use a sharp knife or pizza cutter to cut the tortillas. Sometimes I will just tear them into small pieces.
  

• To ensure the chicken is cooked through, stick a knife into the thigh. If the juices run clear, the chicken is done.

• Store any leftover soup in an airtight container in the fridge. Reheat over low heat in a pot on the stove or in the microwave.

Here's how to make it: 

1. Pour the water into a large soup pot or dutch oven. Add the whole chicken, celery, onion, carrot, salt and black pepper, to taste. Bring to a gentle simmer and cook until chicken is cooked through, about 40 minutes. (I like to flip my chicken over about halfway through the cooking time.)
   
   
2. Remove the chicken to a baking sheet and let it cool. Turn off the heat under the broth while it cools.
   
3. When the chicken is cool enough to handle, turn the heat back on under the broth to heat to boiling while you shred and return the chicken to the pot. Add any juices from the chicken back into the pot, too.
   
4. Add the cream of chicken soup and stir.
   
   
5. Once boiling, add the tortilla pieces. Stir.
   
6. Cover the pot and boil for about 8 minutes.
   
7. Taste and add more black pepper and salt, if needed. For color, stir in some parsley flakes (optional).
   
8. Ladle into soup bowls and enjoy.
   

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