Mexican Chicken And Dumplings - cooking recipe

Ingredients

6 chicken breast halves
2 sticks celery
2 pkg. flour tortillas
2 cans chicken broth
salt and pepper to taste
1 can cream of chicken soup
1 stick margarine
1/2 c. milk or half and half

Preparation

Boil the chicken breast halves in approximately 2 quarts of water with 2 sticks of celery until tender.
Remove chicken and celery from the water.
Let chicken cool; remove from bone.
Throw celery away.
Bring chicken water to a boil.
Add the chicken broth, chicken soup and margarine.
Cut tortillas into strips, then cut strips into thirds or fourths.
Drop into the chicken broth; stir very gently.
Stir in milk.
Stir.
Add chicken; let cook over low heat for awhile.