3                    boneless chicken breasts
                        chicken bouillon powder -- to taste
   1      package       10 count flour tortillas
                        flour
   1      can           cream of chicken soup
Stir boullion powder into  enough water to cover chicken thoroughly.  Boil
until chicken is done; shred chicken and put back into broth.
Meanwhile, stack several tortillas at a time and cut into squares using a
pizza cutter.  Place tortillas in plastic bag and shake with just enough
flour to lightly coat.  Be sure each tortilla square is separated.
Carefully drop "dumplings" a few at a time into boiling broth.  Cover and
reduce heat to a medium boil; simmer until tortillas are soft and tender.
 Remove from heat and add can of cream of chicken soup.