Chicken Dumpling Soup

1: Boil chicken breast in pressure cooker with cream of chicken soup and chicken bone broth for 30 minutes.

2: Use a wooden spoon to smash and shred the chicken.

3: Roll out the buttermilk biscuits into 12-inch circles and slice them into half-inch strips. Cut them again into smaller pieces.

4: Place mixed vegetables, diced carrots, diced celery, diced onion, and biscuit pieces into the broth and chicken.

5: Add in spices and cook for an additional 10 minutes.

6: Garnish with grated Parmesan cheese and fresh parsley before serving.