From: hotamale
3 cans (19 oz each) chicken noodle soup
1 can (14 ounces) chicken broth
1 can (16.3 ounces) refrigerated buttermilk biscuits
Chopped fresh parsley, if desired
1.Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.
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