Prep

• Remove milk or heavy cream from fridge

  Cut 6 tortillas into strips or cut 5 biscuits into small pieces

  Dice vegetables; set all this aside
  1 cup diced sweet yellow onion, 1 cup diced carrots, ½ cup chopped celery, ½ cup heavy cream, 6 flour tortillas (or 5 rounds of raw biscuit dough), 2 teaspoons minced garlic
• In a large stockpot, on medium heat, add oil; add vegetables and saute 4-5 minutes then add garlic and cook another minute.
  1 tablespoon oil, 1 cup diced sweet yellow onion, 1 cup diced carrots, ½ cup chopped celery, 2 teaspoons minced garlic
• Add chicken broth, cooked chicken, bay leaf and Bouquet Garni; turn heat to low, add heavy cream and cook on low heat for 5-6 minutes.
  1½-2 pounds cooked chicken, 2 tablespoons Bouquet Garni, 2 dried bay leaves, chicken broth (see recipe notes), ½ cup heavy cream
• Bring creamy broth to a rolling boil and add flour tortilla strips or biscuit dough; allow to boil for 3-5 minutes: DO NOT STIR (see recipe notes: dumplings)
  6 flour tortillas (or 5 rounds of raw biscuit dough)
• Turn off the heat and let rest on the stove for 10 minutes, covered
• At this point, taste and adjust seasonings; if you want it thicker, add the thickening slurry: In a one-cup measuring cup, add flour and warm water; stir together with a fork and add to the chicken and dumplings in one-tablespoon increments; turn the heat up to medium-low or medium and gently stir it until it thickens to you liking. (See Recipe Notes). Season to taste. Remove bay leaves and serve.
  ½ cup flour, all-purpose (for thickening slurry), ½ cup water (for thickening slurry), salt and ground black pepper, to taste