Build the broth base

• Pour the chicken broth and the cream of celery soup into a pot.
• Season with salt and plenty of black pepper, adjusting to taste.

Bring to a boil

• Set the pot on the stove over high heat and bring the broth to a boil.

Roll out the dumplings

• Flour a clean counter and the rolling pin.
• Roll out the biscuit dough very thin, one piece at a time.
• Set the rolled dumplings aside on a plate.

Cook the dumplings

• Drop the dumplings into the boiling broth a handful at a time, stirring so they don't stick together.
• Cover the pot and cook until the dumplings are tender.

Add the chicken and serve

• Stir the pot, then add the chicken in big chunks.
• Let it simmer just long enough to heat the chicken through.
• Ladle into bowls and serve hot.