Homestyle Chicken & Dumplings Recipe With Chives & Scallions (8 Ingredients) by Donna John

Chicken and dumplings is one of my favorite things to cook and enjoy for dinner. I've made chicken and dumplings so many different ways, but my favorite recipe uses flour tortillas for dumplings, so it is a shortcut recipe. I've probably cooked my tortilla chicken and dumplings recipe more than any other recipe in my binder.

With my herb garden already producing a crazy amount of chives, I decided to change the recipe up a bit and add not only fresh chives to the party, but green onions (scallions). The simple changes elevated the flavor and made me love the recipe even more, if that's possible.

This homestyle chicken and dumplings recipe with chives and scallions is a simple high-protein dinner that is easy on the wallet and one you'll be thinking about the next morning (and hoping for leftovers).

To make this shortcut chicken and dumplings recipe you will need the following ingredients: a whole chicken, onion, celery, fresh chives (read about the health benefits of chives), green onions (check out the health benefits of green onions), salt, a can of cream of chicken soup and flour tortillas. The chicken and dumplings cook up on the stovetop in under one hour.

Serve this high-protein budget recipe for dinner with your favorite side dishes. I usually skip any side dishes with this one because everything I want is already in the bowl.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• 1 whole chicken (3 to 4 pounds)
• 8 cups water
• 2 teaspoons salt
• 1 onion, chopped
• 3 ribs celery, sliced
• 2 - 4 green onions, sliced, plus more for serving
• 2 tablespoons minced fresh chives (or dried chives), plus more for serving
• 10.5 ounces (1 can) cream of chicken soup
• 8 flour tortillas, cut into bite-sized squares
• parsley flakes (optional)

Here's how to make it:

1. Put the chicken into a dutch oven or large pot. Add the water, salt, onion, celery and green onions. (I like to add lots of black pepper as well, but that is up to you. I also like to add some of the celery leaves.)
   
2. Bring to a simmer and cook until chicken is tender and cooked through. (I like to turn my chicken a couple of times so it cooks evenly. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.) Turn the heat off.
   
3. Remove the chicken to a baking sheet with sides. Let the chicken cool. (I like to cut my chicken apart so it cooks faster.)
   
4. While the chicken cools, add the chives to the pot.
   
5. Add the cream of chicken soup. Stir. (The heat is still off at this point.)
   
6. Cut the tortillas into bite-sized dumplings.
   
7. Debone the chicken and return the meat and any juices on the baking sheet to the pot of broth. Turn the heat up to high and bring back to a boil.
   
8. When the broth is boiling, drop in the flour tortillas. Cover and cook, stirring occasionally, for 8 minutes.
   
9. Taste and add more salt and pepper, if needed. (I rarely add anymore salt, but do add a bit more pepper. I also like to add some parsley flakes for color.)
   
10. Ladle into bowls and garnish with more chopped green onions and minced chives.
    
11. Store any leftovers in an airtight container and reheat in the microwave or over low heat in a saucepot on the stove.
    

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