1 large pot for boiling
enough water to cover the chicken
1 (3 to 4 lb.) whole chicken fryer
1 medium onion, diced
1 celery stalk, diced
4 cans refrigerator biscuits (8 count)
1 (10 oz.) can cream of mushroom soup (optional)

FOR TASTE:

freshly ground black pepper
Kosher salt
poultry seasoning (optional)
onion powder (optional)
garlic powder (optional)

Place the chicken in the pot and fill it up until the chicken is covered. Season the water with the diced onions, celery, black pepper, salt, poultry seasoning, onion and garlic powder. Boil the chicken until its falling off the bones. Usually it takes one hour or more.

Take the chicken out of the stock and set aside for cooling; also cool the stock to skim the fat off the top. Once the chicken is cooled, skin, debone and shred the chicken.

Bring the stock back up to a boil and open all the biscuits. Pinch them into bite size pieces and drop into the water. Add your chicken. Season to taste. Enjoy!

Submitted by: Shelly