Place chicken breasts in a pot with about 4 cups of water. Cook until fork-tender, approximately 45 minutes.
Remove the chicken and set aside. Add chicken broth to a medium-to-large pot and bring to a gentle boil.
Stir in the cream of chicken soup until fully combined. Season with salt and pepper to taste.
Separate each biscuit into three layers. Dip each layer into flour, then tear each layer into three smaller pieces.
Drop the biscuit pieces into the gently boiling broth.
Do not stir excessively. Gently push dumplings down as they rise to the surface. Cook for about 10 minutes after all dumplings are added.
Shred the cooked chicken and add it back into the pot. Reduce heat to low and simmer until ready to serve.
Tips
Avoid over-stirring dumplings to keep them soft and fluffy.
Adjust thickness by adding more broth if needed.
Course: Main Course
Cuisine: American
