Place chicken pieces in 3 quart pot with water to cover. Add salt and peppercorns and any other desired seasoning with celery, carrots, and onion. Add 2 or 3 teaspoons instant chicken bouillon or chicken seasoned stock base, if desired. Bring to a boil; reduce heat. Cover and simmer 1 hour or until meat falls from bones, skimming as necessary. Meanwhile, dust tortilla strips with flour. With tongs, remove vegetables and bones. Bring stock to a boil. Add tortilla strips and boil 5 minutes. Cover and steam 5 more minutes.
Hint: I cut my vegetables in big pieces as they are easier to remove.
