Chicken and Dumplings

4 chicken breasts on the bone
4 quarts chicken broth
2 large cans cream of chicken soup
3 TBS olive oil
1 TBS minced garlic
1 large onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
Salt and Pepper
Flour
2 cans refrigerated biscuits

In a large stock pot, cover the chicken with water. Add salt and pepper and cover with a lid. Boil the chicken until done - about 30 minutes.
Drain the chicken and set aside to cool before pulling it apart.
In the same pot, heat the olive oil and add the onion, garlic, carrots and celery. Saute 3-4 minutes. Add the chicken broth and bring to a boil.
On a floured surface, roll out each biscuit until about 1/8 inch in thickness. Cut lengthwise in half and then across. (you should be able to get 8 to 10 dumplings from each biscuit) Re-flour your surface often to ensure each dumpling is coated with flour. The flour makes the broth thick later on!
Pull the chicken apart and chop as needed, discarding any fatty or tough pieces.
Add the chicken to boiling stock
Stir in the cream of chicken soup
Slow drop in 3 to 4 dumplings at a time. Once all of the dumplings are in, cover (and resist the urge to stir) and just leave it alone for 15 minutes.
After 15 minutes, open the lid and stir the dumplings around gently. Cover the pot and let them cook for another 10 minutes.

You can serve immediately or let it cool and refrigerate. To heat it up for the next day, pour it into a crock pot and reheat it for about 2 hours on medium before serving.