4-6 chicken legs or thighs
6 c. water
1 c. chopped celery
1 can cream of chicken soup
1 pkg. refrigerator biscuits

1. Cook chicken in water 1 - 1 1/4 hours. Remove from bone and tear into pieces.

2. Add to broth. Add can of soup, bring to boil. Lower heat to simmer.

3. Pat biscuits with hand to 1/4 inch thick. Cut into thin strips. Drop on top of soup mix. Cover and simmer 20-25 minutes. Stir occasionally. Serves 6-8.