1-2 lbs. chicken thighs
2 cans cream of chicken soup
Salt and pepper to taste
1 (10 count) can biscuits (inexpensive brands work great, but do not get a flaky variety)

Place chicken in a large Dutch oven. Add enough water to barely cover chicken. Season to taste. Bring to a boil and then simmer over low heat until chicken is extremely tender (usually approximately 1 hour). When chicken is cooked, remove from pot and set aside to cool.

Keeping burner on low-medium, stir both cans of cream of chicken soup into the chicken broth until fairly well dissolved (soup will remain slightly lumpy). Drop canned biscuits into broth one at a time. Cover and simmer 15-20 minutes until dumplings are moist and fluffy.

While dumplings are cooking, remove skin and fat from chicken and remove meat from bone. Meat should be tender enough to do this by hand. Break meat into bite size pieces and add it to dumplings and broth after dumplings have cooked for 15-20 minutes. Continue to simmer until meat is heated through again.

All or part of this meal can be made ahead of time. Great for nights when you're short on time.