Chicken & Dumplings

Directions

1. 1
   In 4-5 quart dutch oven, heat broth, chicken, soup, and salt to boiling over medium-high heat; reduce heat to low.
2. 2
   Cover; simmer 5 minutes, stirring occasionally.
3. 3
   Increase heat to medium-high, return to a low boil.
4. 4
   On lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips.
5. 5
   Drop strips, one at a time, into boiling chicken mixture.
6. 6
   Reduce heat to low, cover, and simmer 15-20 minutes.
7. 7
   Stir occasionally to prevent dumplings from sticking.