Friday, September 3, 2010

Chicken and Dumpling Soup-Southern Style

My husband's Aunt Til, in Tennessee, is an amazing cook! She taught me how to make this recipe....very simple, yet very good! The serving size is at least 1 cup, unless using more water. This soup is even better the second day!

serves 8 (6 points +)

  • 1 ( 3.5 lb) whole chicken- use 4 c. chicken without skin and bone after cooked
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 2 T. chicken bouillon granules
  • 10 small flour tortillas
  • salt and pepper to taste
  • 8-10 c. water

Place chicken in a large pot with water. Cover and boil until chicken is cooked through and is easily shreddable. Remove chicken from pot. Remove skin and shred chicken. Use one pound of cooked chicken.
Meanwhile, add celery, carrot and bouillon to pot. Cover and cook until veggies are tender.
Return chicken to pot. Halve tortillas and then slice into strips about 1" thick. Stir into chicken mixture. Cook until softened, about 10-15 minutes. Season with salt and pepper ( I did not use any additional salt)
Let stand 5 minutes.


  1. Being a Southern girl, I love chicken and dumplings! Thanks for the post, this sounds like a version that will be much better for my waistline!

  2. Ohhhh I forgot about using tortillas as noodles or dumplings. My sister in law makes a fabulous tortilla soup and I love it.

    Thank you so much for reminding me!!!

  3. Sounds great...can't wait to try it. Just wondering, do you think corn tortillas would work for a gluten-free version? Or is the texture not right?

  4. Johannah,
    Although I have not tried this recipe with corn tortillas, I do not think it would work as it would not be the same consistency. You could always try it and see what you think, though!


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