1 whole fryer chicken6-8 cans cheap biscuits
Can cream of chicken soup
Salt & pepper to taste
Boil chicken in stock pot full of water until chicken begins to fall off the bone. Use tongs to remove chicken from pan. Place chicken in a strainer in sink and let cool. Skin, debone, and shred chicken. Set aside.
Add soup to remaining chicken broth in stock pot. Whisk. Add salt & pepper to taste. Pull biscuits from 2 cans apart; tear into quarters and drop into boiling chicken broth. Let cook a few minutes and then repeat with remaining cans of biscuits until you have put as many biscuits that will fit into the stock pot. Cook on medium heat until all dumplings are done. Add shredded chicken. Stir and serve.