4 stalks of celery, chopped
salt and pepper to taste
3 chicken breasts, with bones
1 large can (49 oz) chicken broth
1 family sized can Cream of Chicken soup
1 can jumbo biscuits, cut into eighths
Boil chicken in broth until cooked through. Remove chicken and shred. Add soup, celery, onion, salt, and pepper to broth. Bring to a boil over medium to medium-high heat. Drop in biscuit pieces one at a time to boiling soup. Cook over medium 10 minutes, uncovered. Cover pot and cook additional 10 minutes, stirring occasionally. Stir in chicken and serve.