1 whole chicken
Water
2 cans cream of chicken soup
2 cans cream of celery soup

DUMPLINGS:

1 egg
1/2 tsp. salt
3/4 c. flour
1/3 c. water

Place chicken in a stock pot and add enough water to cover. Cook until chicken is done. Take chicken out and cool. Refrigerate or freeze stock until it is cool enough to defat easily.

Combine cream of chicken and cream of celery soups in a Dutch oven or stock pot. Add enough defatted chicken broth to the soups to make it the consistency you prefer. Cook, stirring occasionally, until smooth and unlumpy.