Here's another Oldie But Goodie (OBG). I have no idea where I got this recipe, but I've been making it for years. No judgment on using biscuit dough for the dumplings...that's how I cook. No way would I ever make dumplings from scratch!
This picture was taken after it had cooled...it's much soupier/looser when hot. It's the perfect cold-night dish...will warm you to the bone.
Printable recipe
6 boneless, skinless chicken thighs
2 cans chicken broth
1 can cream of chicken soup
1 can cream of celery soup
Salt and pepper to taste
1 can refrigerated biscuits
Bring broth to a boil and cook thighs 15-20 minutes until done. Remove thighs from broth. Keep broth in pot. Allow chicken to cool, then shred. Whisk in both cans of soup, and add chicken back in. Bring back to a boil. Separate biscuits and cut each into sixths. Add to pot and simmer for 12-15 minutes until dough is cooked.
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