Chicken and Sliders - Craig Lithgow

4-6 chicken thighs
3-4 medium carrots, peeled and sliced
2-3 medium potatoes, peeled and cubed
6 cups water
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 tube refrigerated biscuits

Cook chicken in water with 1/2 tsp. salt and 1/4 tsp. ground pepper until chicken is done (about 1 to 1 ½ hours). Remove meat from bone and tear into small pieces. Add vegetables to the broth and cook until tender, about 15-20 minutes. Add cooked chicken and condensed soups and bring to a boil, then turn down heat to simmer. Pat biscuits down with hand to about ¼ inch thickness, cut into small pieces, pull into narrow strips and drop into pot. Use half of the biscuits for a thin soup and all of the biscuits for thick soup. Cover and let simmer about 20 to 25 minutes, stirring
occasionally. Serves 6 to 8.