1 lg. fryer
1 c. half & half
1 can cream of chicken soup
3 or 4 cans biscuits

Boil chicken in large pot of water about 1 hour or until done. Remove chicken and turn burner down low under broth. Pull chicken from bones into pieces; set aside. Turn heat back to medium; add soup to broth, mixing thoroughly. Then put chicken pieces back into pot. Take each biscuit and pull into three pieces, mashing flat between fingers. Drop into broth (do hurriedly). Stir thoroughly and boil briskly about six minutes. Watch closely to prevent scorching. While this is boiling, mix half & half with about 4 tablespoons flour; stir into dumpling mixture, stirring until soup is thick. Salt and pepper to taste. This makes firm dumplings and thick soup.