1 chicken (cut up)
1 can cream of celery or chicken soup
1 lg. pkg. flour tortillas
Salt and pepper
1/2 c. flour

Salt and boil chicken. Remove from bones. Save juice. Place juice in a 2 1/2 or 3 quart sauce pot. Bring juice to boil and add cream of celery or chicken soup. Bring back to a boil adding chicken. Make sure you cover chicken with enough water and boil for about 30 minutes.

Take tortillas, cut into strips, and roll into 1/2 cup flour. Drop into chicken mixture. Add a little salt and pepper. Continue to boil until all tortillas are dropped. Lower fire and cook on low for about 10 minutes. Serve.