Ingredients:
6 chicken legs with thigh
8 cups water
2 celery ribs, chopped
1 small onions, chopped
2 chicken bouillon cubes
1 1/2 teaspoons salt
1 teaspoon pepper
1 can cream of chicken soup
1 (15 ounce) packages 8-inch flour tortillas
Directions:
Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender.
Remove chicken, reserving broth in Dutch oven.
Let chicken and broth cool.
Skin, bone and cut chicken into bite-size pieces; set aside.
Skim fat from broth.
Add soup to broth; bring to a boil.
Cut tortillas into 2×1 inch strips.
Add strips to briskly boiling broth.
Add chicken, reduce heat, and simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.
Remove from heat; Serve.
Servings: 6
Time preparation: 45 min.
Time total: 115 min.