Chicken and Dumplings

Ingredients
Shredded boiled chicken (1 whole chicken or approx 6 breasts)
8 cubes chicken bouillon or 3 tblsp chicken base
2 cups milk
1 pkg frozen dumplings or 1 10-pk medium flour tortillas, cut into 1"-wide strips
Salt and pepper to taste

Preparation
Dissolve chicken bouillon/base in 4 cups boiling water. Drop in dumplings/tortillas one-by-one, trying not to stir extensively. Cook for about 15 minutes at a very slow boil.

Reduce heat to low. Add milk, salt and pepper, and additional bouillon if necessary. Add chicken. Simmer 20-30 minutes.

If broth is too thin, remove 1 cup hot broth and dissolve 1/2 cup flour in it. Return flour/broth mixture to pot and stir gently. Repeat as necessary until desired broth thickness is obtained.