1 pkg. cut up chicken
6 c. water
3 tbsp. plain flour
1/2 c. water
1 pkg. canned biscuits (10 biscuits)
Salt and pepper to taste

Wash and place chicken with 6 cups of water into large cooking pot. Bring to a boil and lower to simmer. Stew chicken until tender, about 30-40 minutes. Remove chicken from broth and allow chicken to cool. Remove skin and pull chicken meat from bone and save.

Roll each biscuit out on a floured board and cut each into four strips. Add strips of biscuit to slow boiling broth.

Mix 3 tablespoons flour with 1/2 cup cold water and blend until smooth. Slowly add mixture to broth. After broth has thickened and dumplings are tender, remove from heat and add chicken.