Diana's Chickin' Lickin' Dumplin' Soup

Chicken is cooked and combined with onion and celery in this flour-thickened milk and broth soup that uses corn tortilla strips as dumplings.

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Ingredients:

• 1 large whole chicken breast
• 1 large chicken leg quarter (thigh & drumstick)
• 1/2 white or yellow onion, chopped
• 2 stalks celery, chopped
• 1/3 cup shredded Colby-Jack cheese
• 2 cups chicken broth
• 4 cups whole milk
• 3 Tbsp flour
• 1/2 stick (1/4 cup) butter
• 6 corn tortillas
• Pinch of salt and pepper

Method

In a large pot cook chicken in some water; drain, debone and set aside. Use broth from boiled chicken as a stock base. Add the 2 cups broth to stock base and simmer. Add chopped onion, celery and chicken to the stock broth. Combine flour and 1 cup of milk, stir or shake well, and add to broth for thickening. Cook and stir for 2 minutes. Stir in butter until melted and add remainder of milk. Stack tortillas on top of each other and cut even strips, yielding about 6 to 8 strips per tortilla. Add tortillas to soup base, reduce heat and simmer for 10 minutes. Add salt, pepper and shredded cheese, and stir until cheese is melted.

Notes: This is an easy and delightfully filling recipe without having to worry about droopy or heavy dumplings. I found that corn tortillas have just the right texture and taste without all the worry.

Number of servings: 6-8

Submitted By: halseywilder
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