Chicken pieces (your choice)
Salt & pepper ~~
Poultry seasoning ~~
2 Stalks of celery; halved but
-- with the tops left intact
Carrot; cut in pieces
1 cn Cream of Chicken soup
2 cn Biscuits (cheaper the better
Use whatever chicken pieces you prefer to use in Chicken & Dumplings.
I use breasts and thighs. Boil the chicken, celery, and carrot with
enough water to cover (add salt & pepper & poultry seasoning to
taste) and until it is ready to come off the bone.
Remove chicken and set aside to cool. Remove and trash carrot and
celery. Slowly stir soup into the broth (this will prevent lumps).
Bring the mix to a rolling boil. Open the biscuits and flatten (with
rolling pin, your hands, whatever). But them into pieces and drop
into the boiling liquid. Lower heat to low. Cook for 10 minutes
UNcovered. Put the chicken back in and cover with a lid. Cook for
10 more minutes. Serve.