Creamy Chicken And Dumplings

1. 1

   In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper.

2. 2

   Bring to a boil.

3. 3

   Cover and simmer 1 hour until tender.

4. 4

   Remove chicken from broth and cool. Bone chicken. Return meat to broth. Bring to a boil. Drop about 1/4 of the tortilla strips into the boiling broth to cover surface. Cover and simmer 2 minutes.

5. 5

   Repeat until all strips are added. Remove from heat.

6. 6

   Blend in flour and sour cream. Slowly stir into broth and heat through, stirring constantly. Garnish with chopped parsley or paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.