Chicken and Dumpling soup

1 can Cream of Mushroom Soup (10.75oz)
1 can Cream of Chicken Soup (10.75oz)
1/2 pound chicken breasts cooked and cubed
3 medium carrots
3 celery stalks
1/2 medium onion
2 tsp. chicken boullion powder
4 tsp. flour
1/2 tsp. pepper

Mix cream of mushroom and cream of chicken soup in crock-pot with 2 soup cans of water. Cube cooked chicken and cut celery, onion, and carrots into small pieces and add soup mixture. Add flour and boullion powder and cook for 2 hours on high or 4 hours on low in the crock pot. Take biscuits and cut each biscuit into 4 pieces. Add biscuit pieces to soup and gently submerge under liquid. Let cook another 2-4 hours on high or 4-6 hours on low, stirring occasionally. Add water as needed.

Number of Servings: 8

Recipe submitted by SparkPeople user MBYRER.