6 chicken legs or thighs
6 c. water
1 sm. onion, diced
1 tbsp. parsley
1 can cream of chicken soup
1 can cream of celery soup
1 pkg. refrigerator biscuits

Bring water, onion, and parsley to boil. Add chicken and cook 1 hour. Remove chicken and debone; cut into pieces and return to broth. Add chicken and celery soup. Bring to a boil and simmer. Pat each biscuit down with hand to 1/4 inch thick. Cut into strips; drop into broth. Cover and simmer 20 to 25 minutes. Stir occasionally until biscuit strips are cooked.