1 chicken
1 stalk of celery (chopped)
1 onion (chopped)
1 can cream of chicken soup
2 cans Butter-Me-Not Biscuits
Salt and pepper to taste

Cook chicken with onion and celery until tender. Remove chicken and let cool. Remove bones from chicken. Add can of cream of chicken soup to broth. Bring to a boil. Then roll out the biscuits on floured board and drop into hot broth. Add chicken and cook until dumplings are tender. 15 to 20 minutes.