1 stewing chicken (4 to 5 lbs.)

2 cups celery, chopped

1 cup green peppers, chopped

1 cup bell peppers, chopped

1 large onion, finely chopped

2 cans of biscuits, lightly floured on each side

Season to taste with salt, pepper, and garlic powder

In covered stockpot simmer chicken in water along with salt, pepper and garlic powder for approx. 2 to 3 hours or until chicken is very tender. Remove chicken and strain broth. Pull chicken from bones. Return broth and to stockpot, add celery, green peppers, bell peppers, and onion, then cover and let simmer until vegetables are tender. Add cooked chicken pieces and biscuits to soup, and then simmer for 15 minutes.

Makes 6 or 8 servings