Chicken Tortilla Dumpling Soup

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 strain broth and return to pot with remaining celery and carrots. cook 20-30 minutes longer.
• 4 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.
• 5 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.