Wash and cut into pieces 1 chicken (about 4 pounds). Simmer in water to cover with: 3-4 ribs celery 3 sprigs parsley Salt, about 1 tbsp.

Cook until the hen is tender to the point of falling from the bones. When done, cool hen in the stock. Remove chicken from the stock. Reserve the stock and strain it. Discard the skin, bones and tendons. Break into large bite-size pieces. Cover and set aside.

Into large heavy Dutch oven or kettle put 8 cups of the reserved chicken stock and 1 can cream of chicken soup. Mix well and test for salt.

DUMPLINGS:

Mix according to directions on package 2 cups Pioneer biscuit mix. Roll dough to about 1/4 inch thick and cut into strips about 3 x 1 1/2 inches. When stock and soup are in a good rolling boil, drop the dumplings, one at a time, into the boiling mixture. When all dumplings are in the stock, put lid on and reduce heat. Simmer for about 15 minutes. Remove lid and slip chicken into the pot very gently. Stir to mix.

Add: Salt, if needed Freshly ground pepper

Simmer gently for 5 minutes. Garnish with 2 hard cooked sliced eggs. Serve hot.