Ingredients:
1 whole chicken or large pack of thighs
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic {or if you're lazy like me, one pkg. frozen cooking veggies and
a heaping tablespoon of garlic powder}
salt and black pepper to taste (lots of pepper is good in this!)
1 bay leaf and a pinch of thyme, optional 
2 cans chicken broth 
1 can cream of chicken soup 
3 cups of milk
6 large flour tortillas cut in 3x3 squares 

Directions:
1. In large pot, boil chicken until very tender, close to 2 hours with seasoning. Cool and refrigerate overnight. This allows the disgusting fat to congeal on top, which can then be scraped off.



2. Return pot to low heat for about 30 minutes. Remove chicken from pot and de-skin/de-bone. Tear into small chunks and set aside. Add in canned broth, soup and milk. Bring to a boil. 

3. Drop tortillas (dumplings) in a handful at a time to keep from sticking together. Cover and simmer on very low for 15 minutes. Stir in chicken chunks and simmer for 15 more minutes. Serve and enjoy!