Chicken And Tortilla Dumplings - cooking recipe

Ingredients

6 large boneless skinless chicken breasts
10 cups water
2 celery ribs, chopped
1 onion, chopped
2 tablespoons chicken bouillon
1 (10 ounce) can cream of chicken soup, undiluted
10 (8 inch) flour tortillas

Preparation

In a very large kettle, or roaster, place chicken breasts, water, celery, and onion. Bring to a boil, then reduce heat and cook for about 30 minutes or until chicken is tender. Remove and set aside to cool.
Reserve broth in roaster(you should have about 9 cups of broth>).
Add chicken bouillon and taste to make sure it is tasty.
Add more bouillon if needed and more water if you do not have 9 cups of broth.
When chicken is cool enough, cut into bite-size pieces and set aside.
Add chicken soup to broth and bring to a boil.
Cut tortillas into 2x1 inch strips. Add strips, one at a time, to briskly boiling broth mixture and stir constantly.
When all strips have been added, spoon in chicken, reduce heat to low and simmer 5-10 minutes, stirring well but gently, to prevent dumplings from sticking.
When done, kettle of chicken and dumplings will be very thick.
Pour into very large serving bowl, and serve hot.