3 lb. chicken, whole
Water
1 tsp. chicken broth crystals
2 tsp. butter
1 can cream of celery soup
1 can cream of chicken soup
1 pkg. dumpling noodles
Salt & pepper to taste

Place whole chicken in pot. Cover with 3/4's water. Set on low for 1 to 1 1/2 hours. Remove chicken. Let cool, then deskin and debone chicken. Place broth crystals in leftover water. Add noodles and let cook while chicken is cooling. Drain noodles and save 2 cups of the broth. Add butter to noodles while draining. Place both soups and leftover broth back in pan. Heat and mix. Add noodles and chicken pieces. Salt and pepper to taste.