Cheater Chicken and Dumplings
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I’m a big fan of a good “cheater” recipe—the kind that looks and tastes like you spent hours in the kitchen, but actually comes together with a clever shortcut. That’s exactly what this Cheater Chicken and Dumplings recipe is all about. Instead of rolling out dough and making dumplings from scratch, you simply cut up flour tortillas and drop them into the pot. It may sound too easy, but trust me—once they simmer in the creamy base, they take on the same soft, doughy texture as traditional dumplings. It’s a time-saving trick that delivers all the cozy comfort of the classic chicken dish without the fuss.
The base of this creamy soup recipe is just as simple and satisfying. A combination of chicken broth, cream of celery soup, cream of chicken soup, and milk creates a rich, creamy sauce that feels like pure comfort in a bowl. Using cooked chicken (rotisserie works beautifully!) and frozen carrots makes the prep even quicker, so you can have dinner on the table in no time. With a few seasonings and those “cheater” dumplings stirred in, you’ve got a hearty, family-friendly meal that tastes like it’s been simmering all day—even though it only took a fraction of the time.
Ingredients for Cheater Chicken and Dumplings
- CHICKEN BROTH (OR VEGETABLE BROTH)
- CREAM OF CHICKEN SOUP
- CREAM OF CELERY SOUP
- FROZEN SLICED CARROTS
- COOKED CHICKEN
- ONION POWDER
- GARLIC POWDER
- SALT
- PEPPER
- FLOUR TORTILLAS
- MILK
Instructions for Cheater Chicken and Dumplings
Start the base – In a large, heavy-bottomed pot, whisk together the chicken broth, cream of celery soup, and cream of chicken soup. Set over medium heat and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, to allow the flavors to blend.
Add the chicken and veggies – Stir in the frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Increase the heat slightly and bring the mixture to a gentle boil.
Prepare the “dumplings” – While the soup is heating, cut the flour tortillas into 1-inch squares using a sharp knife or pizza cutter. These will act as your quick and easy dumplings.
Add the dumplings – Gently drop the tortilla squares into the pot. Use a spoon to lightly press them down so they’re submerged in the base, but avoid stirring too vigorously—this helps keep them from breaking apart.
Simmer – Reduce the heat to low and let the mixture simmer for about 15 minutes, or until the tortillas soften and take on that classic dumpling texture.
Finish the dish – Remove the pot from the heat and stir in the milk until well combined. Taste and adjust seasonings if needed.
Serve – Ladle into bowls and enjoy immediately while warm. This recipe makes about 6 servings and pairs beautifully with a side salad or warm rolls.
Frequently Asked Questions
What kind of chicken works best for this easy recipe?
Any cooked chicken will do—rotisserie chicken, leftover roasted chicken, or even poached chicken breasts. Using rotisserie chicken is a great time-saver and adds extra flavor.
Can I use different vegetables?
Absolutely. Frozen peas, corn, or green beans work as substitutions. Feel free to swap or use a combination. You will need about 2 cups of frozen vegetables.
How do I keep the tortillas from falling apart? A: Cut them into 1-inch squares and gently press them into the broth rather than stirring vigorously. This helps them soften into dumplings without disintegrating.
Can I make this ahead of time?
The creamy base can be made ahead and stored in the fridge for up to 2 days. For the best texture, add the tortilla dumplings just before serving so they don’t get mushy.
How should I store leftover dumpling soup?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if the sauce has thickened too much.
Can I freeze this recipe?
It’s best to freeze the base without the tortillas. When ready to serve, reheat the base and add fresh tortilla dumplings so they keep their texture.
Can I add other seasonings?
Yes, a pinch of poultry seasoning, thyme, or a bay leaf while simmering can deepen the flavor of the broth.
FOR MORE RECIPES LIKE THIS, TRY:
- Quick and Creamy Chicken Noodle Soup
- Creamy Shepherd’s Pie Soup
- Easy Creamy Tomato Soup
- Comforting Creamy Chicken Orzo Soup
Cheater Chicken and Dumplings
Real Mom Kitchen
Ingredients
- 2 cups chicken broth
- 10 ¾ oz can cream of chicken soup
- 10 ¾ oz can cream of celery soup
- 12 oz bag frozen sliced carrots
- 2 cups cooked chicken shredded or chopped
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp pepper
- 3 medium flour tortillas
- 1 cup milk
Instructions
- In a large heavy bottom pot, add chicken broth with both cannned soups. Whisk together over medium heat and allow to simmer for 10 minutes.
- Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
- Meanwhile, cut tortillas into 1” squares, using a pizza cutter, then gently add the tortillas to the soup. Lightly press them in the mixture to submerge, but do not stir vigorously as they will fall apart.
- Reduce heat and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately. Serves 6.
Nutrition
This recipe is adapted from Love from the Oven.
