Ingredients

2 or more chicken breats with skin and bones.
1 large onion, whole
2 stalks of celery with leaves
salt and pepper to taste
4 cups of water
3 chicken bouillon cubes

Instructions

Wash chicken breasts and place in fairly large pan. Cover with water (not enough to be soup) and add rest of ingredients. Simmer for 1 and 1/2 hours. Remove chicken and vegetables from stock. Remove skin and bones from chicken and dice into small pieces. Return to stock and thicken with either flour and water or cornstarch.
Serve over hot bisquits.

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