This isn’t your traditional Southern Chicken and Dumplings, but it’s yummy and easy, perfect for a cold day. The whole family loves this recipe, which my mother-in-law shared with me! The tortillas make the “dumplings,” and you can hardly tell they’re tortillas after they cook. I have added carrots and cream of celery soup, but they’re not necessary for a delicious, hearty bowl of soup!
Quick and Easy Chicken and Dumplings Soup Recipe
Yield: 7-8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Make this quick and easy chicken and dumpling soup!
3-4 chicken breasts
1/2 tsp salt
1/4 tsp pepper
cream of mushroom soup (one can or make your own!)
10 flour, taco sized tortillas (more or less, depending on preference)
Fill a stock pot half full with water.
Add chicken breasts and boil until done.
Carefully take cooked chicken out and cut into bite sized pieces.
Add salt, pepper, and cooked chicken back to water in pot and bring to a boil.
Add in your cream of mushroom soup and return to a boil.
When boiling, add in tortillas, cut or torn into strips.
Let cook for about 15 – 20 minutes on medium-high, making sure to stir often.
Homemade Cream of Mushroom Soup - Life with Captain Fussybuckets
Saturday 4th of January 2020
[…] Quick and Easy Chicken and Dumplings Soup […]
Thursday 18th of April 2013
Love the addition of tortillas!
Monday 15th of April 2013
This is a quick recipe and so easy. I have never made dumplings but I just might be in the near future.
Sunday 14th of April 2013
The addition of the tortillas are brilliant! What a smart idea!
Saturday 13th of April 2013
Love the idea of tortillas! Never would have thought of this...thanks!