My husband's Aunt Til, in Tennessee, is an amazing cook! She taught me how to make this recipe....very simple, yet very good! The serving size is at least 1 cup, unless using more water. This soup is even better the second day!
serves 8 (6 points +)
- 1 ( 3.5 lb) whole chicken- use 4 c. chicken without skin and bone after cooked
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 2 T. chicken bouillon granules
- 10 small flour tortillas
- salt and pepper to taste
- 8-10 c. water
Place chicken in a large pot with water. Cover and boil until chicken is cooked through and is easily shreddable. Remove chicken from pot. Remove skin and shred chicken. Use one pound of cooked chicken.
Meanwhile, add celery, carrot and bouillon to pot. Cover and cook until veggies are tender.
Return chicken to pot. Halve tortillas and then slice into strips about 1" thick. Stir into chicken mixture. Cook until softened, about 10-15 minutes. Season with salt and pepper ( I did not use any additional salt)
Let stand 5 minutes.