Chicken Tortilla Dumpling Soup - cooking recipe

Ingredients

6 fajita-size flour tortillas
1 (3 -4 lb) chicken, cut into pieces (remove skin and excess fat)
1 onion, chopped
2 cups celery, sliced (divided)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme leaves
1 cup carrot, sliced

Preparation

Place the chicken, onions half the celery, salt, pepper and thyme. Cover with water and bring to a boil. Reduce heat to low and simmer (covered) for 1 hour.
Take the chicken out of the pot and remove the meat from the bones (reserve). Place bones back in the pot and continue cooking for 1 hour longer.
Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer.
Cut the flour tortillas in 1-inch wide strips; then cut strips into 3 or 4 pieces. Add tortilla pieces and chicken to the boiling broth and simmer for 5 minutes longer. Soup may be served with additional flour tortillas which have been warmed in the oven.
Note: AlabamaNeeNee, of the TOHBB, suggests using the above recipe as basis for her chicken and dumplings. She does it this way: In step 3, when the vegetables are tender, sprinkle in about 3 tablespoons of flour, a little at a time, stirring constantly so broth will thicken slightly. She suggests you may wish to add a can of cream of chicken soup at this point if the flavor of the soup needs enhancing. Continue with the recipe.