Too Easy Chicken and Dumplings

Too Easy Chicken and Dumplings


  • 1  3 lb stewing chicken
  • 1  large onion
  • 2  ribs celery
  • 1/2  green bell pepper
  • salt and pepper
  • 8  c  chicken broth
  • 2  packages flour tortillas


Put the whole chicken, veggies, salt and pepper to taste into a deep Dutch oven. Bring to a boil over medium-high fire; then reduce heat and simmer for 1 hour until chicken is very tender. Remove chicken to cool. Discard the veggies. De-bone cooled chicken, tearing into small pieces, and set aside. Bring the broth to a boil. Slice flour tortillas into strips (like dumplings - not too wide) and drop one at a time into the boiling broth. Do not stir - but gently move the dumplings around. Do not be in a hurry to put all the dumplings in. Allow them to cook for a few seconds before putting more on top. Add more water to the broth as needed. Simmer about 15 minutes, slightly and gently pushing the dumplings down into broth to prevent them from sticking together. Add the chicken and gently mix - being careful not to tear up the dumplings - and serve. Serves 10 to 12.

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