Chicken and Dumplings
1 (4 - 5 lb.) whole chicken, stewed and deboned, broth reserved
1 (32 oz.) container chicken broth
1 (12 oz.) package flour tortillas, cut into strips about 1 inch x 2 inches
1 (10.5 oz.) can cream of chicken soup
Salt and pepper
In a large dutch oven, bring reserved broth and chicken broth to a boil. Add tortilla strips to broth. Cover and cook for 5 - 10 minutes until tortilla strips are tender. Stir in cream of chicken soup and chicken pieces. Add salt and pepper to taste. Simmer for an additional 10 minutes.