Missus McTraveler

Travel blog with bits of life thrown in

Chicken & Dumplings October 20, 2011

Filed under: Recipes — Missus Mac @ 9:56 am

Chicken and Dumplings

Here is a recipe that I think would be a crime not to share, punishable by making you consume the canned variety (ACK). This recipe is a variation of my grandmother’s recipe and while I cannot – and would not – take the crown from her, mine is still darn good.

Chicken & Dumplings

1 whole chicken (cut up)

1 package flour tortillas (20 ct)

1/2 tsp pepper

2 tsp. salt

2 tsp. Cavender’s Greek Seasoning

1 tsp. dill weed

pinch of nutmeg

pinch of cinnamon

3 cups milk

1. Place chicken in deep pot and cover with water. Add salt, pepper and Cavender’s.


2. Bring to a boil, then reduce heat and cover tightly. Simmer for about an hour.

3. While chicken is cooking fold each tortilla in half,  cut along fold, and then cut into
strips.

4. After chicken is done, remove from broth. Add milk to broth, and bring to
a boil. Add the tortilla strips to the broth, and cook for about 5 minutes, stirring as
needed.

5.  Remove chicken from bones, add back to pot and serve.

Makes enough to feed an army.

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