Mufukin’ Good Chicken n’ Dumplin’s

INGREDIENTS

• one whole chicken
• Some celery chopped – 2 or 3 stalks
• Some carrots – about 2 handfuls
• salt, pepper, and poultry seasoning
• 1 stick of butter
• 1 can of cream of celery soup
• 1 can of cream of chicken soup
• 3 cans of biscuits – hungry jack are good
• water – about half a pot full – 2-3 quarts

DIRECTIONS

1. Cut up the chicken
2. Boil water in pot – adding some salt, pepper, and poultry seasoning to the water
3. Put chicken in the water. Boil for about 45 minutes to an hour – until the chicken falls off of the bone.
4. Drain water from chicken. Do not throw away -save it in a bowl. You will use it shortly.
5. Remove all bones from chicken. Shred chicken up (kinda) and put back in the pot. Throw bones away.
6. Put water back into pot.
7. Add carrots, celery, cream of chicken, cream of celery, and butter.
8. reheat and bring water to a boil. Immediately reduce heat down to a simmer, and cover with a lid.
9. Add more salt, pepper, poultry seasoning to taste.
10. Let cook for about 20-30 minutes, or until the carrots are soft.
11. Open biscuits. Tear into small pieces and add them, one at a time, to the pot. Stir while you add them to prevent them from stickign together or sticking to the pot.
12. Once all biscuits are in the soup, stir, cover, and let cook for about 30 minutes.
13. Voila!