Categories: Chicken, Main Dish

Ingredients

• 6 chicken leg-thigh quarters
• 8 cups water
• 2 celery ribs, chopped
• 1 small onion, chopped
• 2 chicken bouillon cubes
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 can cream of chicken soup
• 1 (15 ounce) package 8-inch flour tortillas

Directions

1. Bring first 6 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender.

2. Remove chicken, reserving broth in Dutch oven.

3. Let chicken and broth cool.

4. Skin, bone and cut chicken into bite-size pieces; set aside.

5. Skim fat from broth.

6. Add soup to broth; bring to a boil.

7. Cut tortillas into 2×1 inch strips. Add strips to briskly boiling broth.

8. Add chicken, reduce heat, and simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.

9. Remove from heat; Serve.

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