Chicken and Tortilla Dumplings

Ingredients

• 2 rib celery chopped
• 2  chicken bouillon cubes 
• 5 pounds chicken leg quarters 
• 10.8 ounce cream of chicken soup undiluted canned
• 15 ounce flour tortillas 
• 1 small onion chopped
• 1 teaspoon pepper 
• 1.5 teaspoons salt 
• 8 cups water 

Equipment

• dutch oven

Directions

1. Bring first 7 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. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth.
4. Add soup to broth; bring to a boil.
5. Cut tortillas into 2- x 1-inch strips.
6. Add strips, 1 at a time, to briskly boiling broth mixture.
7. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.
8. Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.