Chicken & Dumplings
3 large chicken breasts
3-4 quarts water
2 cans cream of chicken soup
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
1 pkg. flour tortillas, cut into 2-inch squares (approximately)
season to taste (I use Tony Chachere’s Creole Seasoning.)
Boil chicken in water. (Add celery and onion trimmings to create a more flavorful broth.)
Remove chicken from broth and set aside to cool. Skim trimmings off broth. Stir in soup, celery, and onion. Bring to a boil, then reduce heat to simmer. Season to taste.
Cut or tear chicken into bite-size pieces and add to broth. Add tortilla pieces, a few at a time, pushing under broth to keep from sticking together.
Simmer 15 minutes, stirring occasionally.
*This would be great with leftover turkey, too!