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1
Add 4 cups of broth and the cream of chicken soups into a large pot and stir together.
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2
Heat over medium-high heat and bring to a boil, stirring occasionally.
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3
Add your chicken.
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4
Continue to boil, you may reduce the heat slightly but do keep a steady boil when you add your dumplings.
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5
While you bring your broth to a boil, take your biscuits and flatten them out with your hands, then cut each biscuit into about 8 pieces.
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6
I find that flattening them makes them more dense but you can leave them puffy if that is your preference!
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7
Once your pot is boiling, add the butter, and then start adding your biscuit pieces (one biscuit at a time approximately eight small pieces each time).
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8
Stir in between adding more biscuits.
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9
Do this with all of your dumplings.
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10
I find that as my broth begins to boil, I add my first cut up biscuit, stir, cut up the next, drop it in, stir, cut up the next, drop it in, stir... and continue until I have added all the biscuit pieces.
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11
Reduce heat to medium/low heat and continue to let the soup and dumplings simmer.
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12
Your dumplings will become dense and the soup should thicken quite a bit.
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13
I usually let mine simmer for 20 minutes, then season with salt and pepper if needed.
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14
I also add a splash of milk at the very end to add a little creaminess.
