Creamy Chicken, Dumpling, Vegetable Soup

1 can (10.75 oz) Cream of Chicken Soup
1 medium (2-1/2" dia) Onions, raw
7 stalk, medium (7-1/2" - 8" lon Celery, raw
3 carrot (7-1/2") Carrots, raw
6 ounces Chicken Breast (cooked), no skin, roasted
1 tsp Thyme, ground
1 tsp Rosemary, dried
1 tsp Basil
1 tsp Garlic powder
1 can (10.75 oz) Chicken Broth
1 cup (8 fl oz) Water, tap
4 serving Bread - Pillsbury Grand Biscuit

Pour can of broth in pan or (if you have juice left over from your roasted chicken which I cook in, also juice from giblets. That is what I used it which was about a 2 cups of broth) Cut up vegetables. Place in juice. Add your seasonings. Cook until vegetables are done. Cut up the leftover chicken breasts into small chunks and simmer for a few. Put a lid on it. Let it cool and sit overnight in the fridge. If not that's ok continue on with the next step. Drain the juice into a shallow pan(I used a big frying pan that has about 2 in depth) and bring to boil. While waiting to boil take 4 grand biscuits, cut in half, then each half cut into 4 pieces. While broth is boiling drop biscuits in and let boil for about 5-10 minutes. While dumplings are cooking, add the cream of chicken soup into the vegetables and chicken and stir until blended. Take toothpick, stab the dumpling, if it comes out clean their done. Slowly add dumpling and broth back to the vegetables and stir and there you have a great tasting soup! At least I think so :) Add salt and pepper to taste or any other seasonings. Enjoy

Serving Size: 10 (1 cup) could be more but all I calculated

Number of Servings: 10

Recipe submitted by SparkPeople user AMAS2526.