1 lb. chicken
2 cans cream of chicken
2 sticks celery, diced
Dash of salt
6 flour tortillas, torn into sm. pieces
1/2 onion, diced

Boil chicken until meat falls off; save the broth. Debone the chicken. Add cans of soup into half of broth along with onions and celery. Cook for 15 minutes. Add chicken, cook for 15 more minutes. Add the flour tortillas. Let them cook until they have a dumpling texture. Don't stir until ready to serve.