INGREDIENTS

  • 6fajita-size flour tortillas
  • 1 (3-4lb) 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 carrots , sliced

DIRECTIONS

  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 theboiling 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 asbasis 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.