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
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.
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!
And here's the visual on today's recipe:
Chicken fat to skim. Eww!
Veggies added to stock.
Chicken cooling to de-bone/de-skin.