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Let them boil for 3-5 minutes, and when they float to the top, gently stir. Turn off the heat on the stovetop and allow the chicken and dumplings to rest, uncovered, for about 10 minutes. Taste for seasonings and consistency. If you want a thicker consistency, add a flour slurry in one tablespoon increments.
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Step 1. Bring the broth and desired seasonings (bouillon, salt, pepper, garlic salt, poultry seasoning) to a boil in a large (preferably non-stick) pot over medium-high heat. Drop the tortilla strips, one at a time, into the boiling broth, gently pushing them down to the bottom.
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Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil. Advertisement. Step 2. Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture.
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Step 6. Put tortillas into pot and set heat to low or simmer. The flour from the tortillas will begin to thicken the liquid and make it creamy. If you want to thicken it more, just add flour as needed, first stirring the flour into a separate cup of water to ensure you do not get clumps of flour in your broth.
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Remove the meat from the bones. Discard the bones and skin and chop the chicken; return it to the gently boiling broth. Cut the flour tortillas in half and then cut the halves crosswise into strips about 1 inch in width. Drop the strips into the broth and boil gently for 15 to 20 minutes. Stir the mixture occasionally.
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Preparations: Slice tortillas into 1-inch squares using a pizza cutter or a sharp knife. Cut chicken into small bite-size pieces. Steps: Pour the chicken broth in a large Dutch oven or large, heavy bottom pot over medium heat. Whisk the cream of chicken soup and the cream of celery soup and simmer for 10 minutes.
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Stir in the spices. Shred the chicken with a fork and add to the pot. Stir in the tortilla pieces and separate to avoid clumping. Cover the pot and simmer for another 10 minutes to allow the tortillas to soften and thicken the soup. Add the frozen peas and cook for an additional 2-3 minutes until heated through.
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Instructions. In a Dutch oven or stockpot, combine chicken broth, cooked chicken, celery, carrots, onions, salt, pepper, and thyme. Bring to a boil over medium-high heat. Add tortilla pieces and stir gently to combine, making sure the tortillas are submerged in the liquid.
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Instructions. Place the chicken broth into a large heavy bottom pot like a dutch oven and turn the heat on to medium. Whisk in the cream of chicken soup and the cream of celery soup. Allow this mixture to simmer for 10 minutes. Stir in the frozen carrots, chicken, onion powder, garlic, salt, and pepper. Bring this to a boil.
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directions. Fill 4-quart pot half full with water. Boil chicken until tender. While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle. Remove cooked chicken and shred with a fork or cut into cubes. Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
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Place the chicken broth into a dutch oven or large heavy bottom pot. Turn the heat on to medium. Whisk in the cream of chicken soup and the cream of celery soup. Allow this to simmer for 10 minutes. Stir in the frozen carrots, chicken, onion powder, garlic, salt, and pepper. Bring this to a boil.
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Ingredients. 2 chicken breast cooked and cut or shredded; 1 onion, sliced in 1 inch cubes (optional) 16 flour tortillas strips (cut in to 1 inch by 3 inch strips)
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Procedure: 1.Fill pot 2/3 full of Chicken stock and bring to a boil 1.If you using chicken you have picked from a whole chicken use the water you cooked it in, otherwise use the water from your canned chicken. Add additional water to fill pot to desired level. 2.Add chicken 3.Add soup 4.Rip (or cut depending on your levels of neatness) several flour tortillas into pieces approximately the size.
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Chicken. Add the chicken to a large pot of water. Add the bouillon cubes, salt & pepper and bring to a boil over high heat. Reduce heat to medium, cover with a lid, and cook under chicken is tender, at least one hour. Turn off heat under the pot and transfer chicken to a bowl.
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Directions. Place a large saucepan or Dutch oven on the stovetop and bring 8 cups of water to the boil. Add in your chicken and chopped veggies, and stir in your chicken stock cubes. Add salt and pepper to taste. Allow the ingredients to slowly simmer away on the stovetop for at least 45 minutes.
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Cover the pot and simmer for another 10 minutes, allowing the tortillas to soften and thicken the soup. Add the frozen peas and cook for an additional 2-3 minutes until heated through. Taste the soup and adjust the seasoning if necessary. Serve the chicken and dumplings soup hot, garnished with fresh parsley if desired.
