Chicken And Tortilla Dumplings

• 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

1. 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.
2. Reserve broth in roaster(you should have about 9 cups of broth>).
3. Add chicken bouillon and taste to make sure it is tasty.
4. Add more bouillon if needed and more water if you do not have 9 cups of broth.
5. When chicken is cool enough, cut into bite-size pieces and set aside.
6. Add chicken soup to broth and bring to a boil.
7. Cut tortillas into 2x1 inch strips. Add strips, one at a time, to briskly boiling broth mixture and stir constantly.
8. 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.
9. When done, kettle of chicken and dumplings will be very thick.
10. Pour into very large serving bowl, and serve hot.

chicken breasts, water, celery, onion, chicken bouillon, cream of chicken soup, flour tortillas

Taken from www.food.com/recipe/chicken-and-tortilla-dumplings-326223 (may not work)