Whenever I make chicken and dumplings, I am immediately transported back to Sunday dinners, sitting down at the big table and passing around the big bowl of that incredible goodness. I have put a little twist on this and it is a version that I learned about many years ago, using flour tortillas to make the dumplings. I could never be so bold as to think I could make dumplings as good as my grandma’s. I think she would like this though.
- 2 cups chicken cooked and shredded
- 4 cups chicken stock
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1/2 cup onion diced
- 1 1/2 tbsp garlic minced
- 1 tsp thyme
- 1/2 cup cream
- 2 flour tortillas cut into squares
- Place chicken stock in a large pot over medium heat. Add vegetables and chicken. Salt and pepper to taste. Bring to a boil. When vegetables are tender, add cream.
- Add roux to thicken. Add tortillas and stir to combine. Reduce heat to low and let simmer until tortillas are tender and fluffy. Adjust seasoning and serve and eat your little heart out.