Chicken And Tortilla Dumplings

• 6 chicken legs (5 pounds)
• 8 cups water
• 2 celery ribs, chopped
• 1 small onion, chopped
• 2 chicken bouillon cubes
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (15 ounce) package 8-inch flour tortillas

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. 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.
2. Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking.
3. 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.

chicken, water, celery, onion, chicken bouillon cubes, salt, pepper, cream of chicken soup, flour tortillas

Taken from www.food.com/recipe/chicken-and-tortilla-dumplings-155080 (may not work)