Need an incredibly easy and quick Chicken and Dumplings recipe? Skip the messy flour and dough! This method is ready in 30 minutes and is perfect for a weeknight dinner when you're short on time.
INGREDIENTS
- rotisserie chicken, meat pulled and shredded
- 2 tablespoon butter (optional, for extra richness)
- 1 small onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 -5 cups chicken broth (plus more as needed)
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- 1 bay leaf
- 1/4 teaspoon poultry seasoning (or a mix of thyme, sage, and pepper)
- 6 -7 soft flour tortillas (fajita or taco size), cut into strips or small squares
- Optional: ¼ cup heavy cream or milk for extra creaminess
DIRECTIONS
- In a large pot, melt butter and sauté onion and celery until softened. Add garlic and bay leaf and cook for 30 seconds.
- Pour in chicken broth, then whisk in cream of chicken and cream of celery soup until smooth.
- Add poultry seasoning, garlic powder, salt, and pepper. Bring to a gentle simmer.
- Cut flour tortillas into strips or squares and drop into the broth a few at a time, stirring gently.
- Simmer 10–12 minutes until soft and tender.
- Stir in shredded rotisserie chicken and cook 5 more minutes. Remove bay leaf. Tasts and adjust seasonings
- Add a splash of heavy cream if desired, and serve warm.
