Quick Fix Chicken and Dumplings? Yes, please!
The other day I was teaching our morning home school lessons when a sudden vision popped into my head. That mental bowls of steaming hot chicken and dumplings not only made me instantly hungry. We almost stopped school right then to make some!
Thankfully though, I withstood my temptation to just cancel the rest of the school day and run straight to the kitchen. So we powered through and eventually finished our lessons.
But as soon as that last problem was solved (after being erased and retired many times) I turned my attention to getting in dumpling mode because I couldn’t forget about them after waiting for all morning.
The mission was to find a way to make some lower carb chicken and dumplings! Because I was so hungry I knew I didn’t I want to wait for hours to eat, nor did my 7-year-old (whom I had now wanting dumplings as well).
So I needed something quick and fast.
Low carb dumplings, can it be done?
So as I started the hunt for something to make the low carb dumplings with I began by pulling out some chicken stock and shredded chicken that I had made earlier in the week.
Thankfully this is where my meal prep comes in hand, I usually always have some shredded chicken in the fridge and by cooking the chicken myself and not picking up a Rotisserie chicken I get the bonus of the homemade broth as well.
Using these two ingredients, I was well on my way as I added them to a pan on the stove to heat up. But at this point, I was still stumped as to what I was going to make the dumplings with.
Just as I was about to give up my hopes of dumplings and surrender to the idea of an egg drop soup with chicken (a soup we eat sometimes) I saw them! Behold…a package of low carb tortillas laying over on my kitchen counter.
I had totally forgotten purchased them just the day before to make the Taco Bake from over at A Home with a Purpose. By the way, if you have not tried Jennifer’s Taco Bake (THM-S) recipe that I mentioned above, then you are missing out.
How To Make These Quick Fix Chicken and ” Dumplings”
Start this recipe by removing two tortillas from the package and using pizza cutter, slice them both up into small strips. No, I did not keep them the same size and no I didn’t count out a certain number, but keep in mind I was hungry and my rational thinking was gone by this point!
Once you have cut the strips add them to your broth. I just slowly dropped the tortilla strips into the boiling pot and seasoned it with a pinch of my favorite spices.
After all the strip are in the broth just stir it well and let it simmer for about 8 minutes then remove it from the heat and add a tablespoon of butter and a splash of cream. This adds a rich and dreamy quality to the dumplings.
If you were to eliminate the butter and dairy and use a chicken breast and fat-free broth you should be able to have these Quick-Fix Chicken and Dumplings in a THM FP setting.
Just double check all the ingredients that you use and make sure you stay under the 5 fat grams and 10 net carbs required of our friend the FP.
Simple and Tasty Quick Meal
I told you that I am not even sure this counts as recipes since it is so fast and I meant it, guys! Recipe or not this quick fix lunch sure helped with my craving for chicken and dumplings so I hope it will do the same to you.
We served ours with a side salad to get some leafy greens in too.
These Quick-Fix Chicken and Dumplings are a simple way to have a low carb and on plan bowl of chicken and dumplings quick. That makes this food dreaming mama happy!
Yield: 2 Servins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A super quick recipe for a hot bowl of chicken in dumplings that is as tasty as it is easy.
Ingredients
- 6 to 7 cups of chicken stock
- 7 ounces of shredded chicken breast
- 2 burrito size Mission Low Carb Tortillas
- 1/4 cup heavy cream
- 1 Tablespoon of butter
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder or flakes
- 1 teaspoon of parsley
Instructions
- Begin by cutting two large low carb tortillas into small pieces or strips.
- On the stove bring your chicken stock, spices and chicken to a medium boil and slowly drop in your tortilla pieces or strips.
- Once all the "dumplings" are all in the broth turn down the heat to low and let the dish simmer for abut 8 minutes.
- Remove from the heat and add in the butter and cream then stir until combined.
- For a lighter version, leave out the butter and dairy.
- Serve right away and enjoy.
- Note: This should be enough for two people to enjoy a nice size serving. You can double or triple the recipe to feed a larger crowd.
Keri Bucci
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
