I don’t think there is a more quintessential southern comfort food than chicken and dumplings. Not only is it delicious, but almost every southern family has great memories tied to this dish. Many involve time spent in mama’s or grandmama’s kitchen, a family Sunday lunch, a church potluck dinner, or big family gatherings. And every cook makes hers (or his) a little differently. Cooks have been making this dish since pioneer days, and it has stayed the test of time because it is inexpensive, easy, and always pleases a crowd. This is the easiest chicken and dumplings recipe I’ve ever made, and it’s also one of the yummiest.
There aren’t many ingredients in this version of chicken and dumplings. It is definitely a quick version of what can be a very time-consuming dish. Established southern cooks might not approve of my quick and easy version of chicken and dumplings, but this version allows you to enjoy chicken and dumplings without spending hours in the kitchen.
All you need is:
6 chicken breasts, boiled and shredded
2 cans cream of chicken soup (NOT reduced fat!!)
1 cup milk
1 cup chicken broth (I use the broth made from boiling the chicken)
5 10″ flour tortillas
Salt and pepper
In a dutch oven, whisk together the soup, milk, and broth. Heat over medium high heat.
Cut tortillas into strips.
When soup is boiling, add tortillas strips. Boil tortillas in soup mixture for 5 minutes.
Add chicken, salt, and pepper and boil for another 5-7 minutes.
I hope you and your family enjoy this simple, delicious recipe and use it to make your own memories.