Best Chicken N Dumplings - cooking recipe

Ingredients

5 cups chicken broth
2 lbs boneless skinless chicken thighs
2 (8 ounce) cans low-fat cream of chicken soup
2 (8 ounce) cans low-fat cream of mushroom soup
5 stalks celery
2 large carrots
1 large yellow onion
3 garlic cloves
1 (7 1/2 ounce) can biscuit dough, Refridgerated, Butter Flavor (Not Buttermilk )
pepper

Preparation

In large soup pot bring chicken broth to a boil. Chop onion, celery, carrot, garlic and add to broth. Add chicken thighs. Boil covered for 30 minutes. With a slotted spoon take out any large pieces of chicken and tear apart with a fork, returning chicken to pot when you're done. Add all four cans of soup and stir. Wait until mixture comes to a boil again before adding the biscuit dough.
Take the dough out of the package and tear each biscuit into four pieces. With the palms of your hands make a small dough ball out of each piece and drop in boiling mixture.
Continue boiling until all dough has risen from the bottom of the pot and then let cool for 20 minutes. Serve with warm bread.