4 chicken breasts
2 cans cream of chicken soup
1 1/2 pkgs. flour tortillas
1 c. milk

SEASONINGS:

1 med. onion
5 ribs celery, chopped
1/4 tsp. dill weed
Chopped parsley
Paprika
Salt and pepper

Cook chicken in 5 cups water with seasonings. When cooked, bone and cut into bite size pieces. Measure to make sure you have 5 cup broth. Add water if needed. Add cream of chicken soup to broth. Mix well. Prepare tortillas by cutting into strips about 1 inch wide and 2 to 3 inches long. Separate and drop two or three in broth at a time. Use slotted spoon and stir constantly so strips do not stick together. This takes 20 to 30 minutes. Use low heat so that broth is moving and boiling slowly. When all tortillas have been added fold in chicken. Add milk. Cover and let cook 15 to 20 minutes. if you want a completely smooth soup be sure to strain the broth before adding tortillas. Serves 8.