Chicken Dumplin’ Soup

In this recipe we take the south-of-the-border tortilla and turn it into a traditional Southern dumplin’. And the good thing is that no one will ever know the difference.

8 cups (64 ounces) chicken broth, canned or homemade

½ cup finely chopped onion

1 cup finely chopped carrots

1 cup finely chopped celery

3 (7-inch) flour tortillas cut into ½- x 2-inch strips

1 (4-ounce) can sliced mushrooms, drained

2 to 3 cups cooked and chopped chicken

½ teaspoon salt

½ teaspoon black pepper

¼ cup toasted slivered almonds

1 cup heavy cream

2 tablespoons chopped parsley (optional)

In a 6-quart stockpot combine the chicken broth, onion, carrots, celery, and tortillas. Bring to a boil and then reduce the heat to simmer and cook uncovered for 20 minutes. Add the mushrooms, chicken, salt, and pepper and continue to simmer for an additional 10 minutes. Add the almonds and heavy cream. Heat just to serving temperature. Garnish with chopped parsley, if desired.

Makes 8 servings.