Step 1

Cook chicken breasts in approx. 4 c. of water until fork-tender, about 45 minutes.

Step 2

Place broth in a medium to large-sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste.

Step 3

Pull biscuits apart into three layers. Dip each layer into the flour and then tear each layer into three pieces and drop into gently boiling broth mixture.

Step 4

Do not stir biscuits a lot or they will cook up. Only gently push dumplings down into broth as they float to the top. Cook for about ten minutes after the last dumplings are added.

Step 5

Tear up the chicken and add it to the broth mixture. Turn to low until ready to serve.