Prepare the Soup Base: In a large Dutch oven or heavy-bottomed pot, sauté the diced onion, carrots, and celery over medium heat for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add Liquid Ingredients: Pour in the chicken broth, cream of chicken soup, and cream of celery soup. Stir until well combined. Add the shredded chicken, dried thyme, black pepper, and salt. Bring to a gentle simmer.

Prepare the Biscuit Dumplings: While the soup simmers, open the can of biscuits. Cut each biscuit into 4-6 pieces depending on your preferred dumpling size. Toss the biscuit pieces in flour to prevent sticking.

Add Dumplings to Soup: Drop the floured biscuit pieces one by one into the simmering soup. Space them evenly across the surface. Cover the pot with a lid and reduce heat to low.

Cook Dumplings: Let the dumplings cook undisturbed for 15-20 minutes. Do not lift the lid during this time - the steam is essential for cooking the dumplings properly. The dumplings will puff up and cook through.

Final Touches: After cooking time is complete, gently stir in the chopped parsley. Taste and adjust seasoning if needed. Serve hot in bowls.