This may very well be the first recipe I ever posted on my blog (back in January 2007). Our family still loves this “chicken ‘n dumplin’s” dish and we especially enjoy it during the winter months. If you have wheat allergies, be sure to check out my gluten-free variation!
A friend shared this recipe with me a few weeks ago and it has quickly become a family favorite. It’s unbelievably easy to make and SO full of flavor… a perfectly satisfying meal on a cold wintry day! This recipe goes together so quickly and freezes wonderfully… a busy Mama’s specialty!!
Easy Chicken & Dumplin’s
1 hormone-free whole chicken fryer, uncooked
*twelve whole-wheat flour tortillas, torn into 5″ pieces
1 small onion, diced (about 1/2 C)
2 or 3 stalks of celery, diced
1 TBSP arrowroot powder dissolved in 1 C water
*Since our family is now gluten-free, we enjoy this recipe with Brown Rice Tortillas from Trader Joe’s.
In a large sauce pan or pot, boil the chicken until cooked. I usually start this in the morning and let it simmer throughout the day. Be sure to save the broth!
Once chicken is thoroughly cooked, cool and remove skin and bones. Dice or cube chicken into bite-size pieces and set aside. Saute the onions, celery and garlic in 1 or 2 TBSP of the chicken broth. Add vegetables and tortilla pieces to your big pot of chicken broth and boil for 10 to 15 minutes. (If you like lots of dumplings, use even more tortillas!)
Salt and pepper to taste, then add chicken pieces. Stir in cornstarch and water and boil approx. 15 more minutes, or until thickened. Our little girl enjoys this meal with wheat crackers and cheese on the side; is also delicious with homemade bread or rolls. Makes approx. 6 yummy servings. Enjoy!!