Chicken and Dumplings with Thai and Lettuce Leaf Basils

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It’s BIG secret time now! I’m now going to let you know my secret behind the dumplings I use for the recipe. In the olden days, people use to take a lot of time to prepare dumplings (to roll, spread and dry them); but I have a short cut which saves time and still produces the same result.

I use butter tortillas instead of the regular dumplings. Slice the dumplings using a kitchen knife and drop them in the broth.

Shhhhh…..No one will be able to taste any difference.

Click on the hyperlink below for a printable and downloadable copy of this recipe.

Chicken and Dumplings with Thai and Lettuce Leaf Basils Recipe


4 Chicken Leg Quarters or 2 Chicken Breasts
1/8 cup fresh Thai Basil leaves, chopped
1/8 cup fresh Lettuce Leaf Basil leaves, chopped (you can use Sweet Basil leaves)
1 or 2 small sprigs of fresh Rosemary, minced
3 tablespoon fresh Oregano, chopped
2 small Garlic cloves, minced
1 -2 fresh Jalapenos, minced (if you are using hot Jalapenos, use only 1)
Salt and Pepper to taste
1 small bunch of Scallions or little Green Onions, sliced into rings (using white and some of green part)
1 package small Butter Tortillas, sliced or torn into 1/2″ thick strips (you may not use the whole package, depends on how thick you want the mixture)
1 can Cream of Chicken Soup
1 can Cream of Celery Soup


Rinse all the herbs you have collected with cool water as the cool water will help to liven up the leaves a bit. Pat the leaves dry in a paper towel.

Peel off the leaves from the branches and chop them with kitchen utility scissors. Make sure you are not adding any stems to the recipe; the stem is coarse and always has a stronger flavor than the leaves. Separate the herbs into separate bowls.

Place the chicken legs in a large pot and cover with water and bring to a boil. Make sure that that the chicken pieces are completely covered by water.

Add the minced garlic, Jalapenos, rosemary,the basils, and the scallions to the chicken broth. Add salt and pepper to taste.

Allow the tasty broth to come to a boil. Once it comes to a boil, turn down the heat and simmer until the chicken becomes real tender.

When the chicken is completely cooked, take out the chicken and cut it all up into smaller pieces. Strain the chicken broth. After straining it, put it back in the pot. Add a can of Cream of Chicken Soup and a can of Celery Soup to the chicken broth.

Slice the butter tortillas into 1/2″ thick strips.  You can also tear them.


Bring it back to a boil. Once the mixture comes to a boil, add the sliced tortilla pieces (one at a time) to the mixture. The more tortillas you add; the thicker it will all be, so add the tortillas accordingly.

Now add the chicken pieces back in to the broth again. Taste the chicken broth to see if you need to add little more salt and pepper. Cook the mixture so that its gets thickens up.

This easy and tasty chicken and dumplings with basil is now ready to be enjoyed. Be prepared to overeat.

This recipe is a family favorite.

{ 2 comments… read them below or add one }

r sNo Gravatar October 8, 2010 at 10:45 pm

don’t know what “click on hyperlink” for recipe means – if I cut and paste I only get strange letters?


RamonaNo Gravatar October 9, 2010 at 12:30 pm

If you click on the bolded title, which is a hyperlink, for example click on the title Chicken and Dumplings with Thai and Lettuce Leaf Basils…the .pdf format printable recipe will come up. Hope you can enjoy printing out the recipes.


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