Chicken and Dumplings Soup

4 large, bone in chicken breasts
1 medium sweet onion, diced
3 large carrots, peeled and diced or an 8 oz. bag of baby carrots, diced
3 celery ribs, sliced thin
4 C water
4 C chicken broth
3 T butter
1 tsp salt
1 tsp black pepper
1/2 tsp seasoned salt
1 tsp poultry seasoning
1/2 tsp curry powder (optional)
1 pkg dry ranch dressing mix
1- 10 3/4 oz can of cream of chicken soup
1- 16.3 oz can of refrigerated biscuits (the Grands work well)

Place the chicken, vegetables, broth, water, butter, spices, ranch dressing mix, and cream of chicken soup in a Dutch oven or large stock or soup pot. The curry powder is very optional in this. The ranch dressing mix gives this soup a wonderful flavor also!  Don't leave that out. Bring to a boil and then reduce heat to simmer.  Simmer for about an hour and a half or two hours. Remove the chicken and place on a plate to cool.  Once it's cool enough to handle, shred it with a fork. Return it to the soup pot. Open the tube of refrigerated biscuits, cut into four pieces each and drop into hot soup.  Simmer until dumplings are cooked through, about ten minutes each side.