Chickens are so stupid

CHICKEN AND DUMPLING SOUP

• 10 chicken thighs, boneless
• 4 quarts water
• 1 medium onion
• 2 bay leaves
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 2 red bell peppers
• 1/2 large package baby carrots
• 8 chicken bouillon cubes
• 2 tubes oven-ready buttermilk biscuits

Combine first 7 ingredients in a large pot. Bring to a boil. Reduce heat and cover for 1 hour. Add chopped peppers and whole baby carrots. Bring back to a boil and reduce heat and simmer for another hour. Chicken should be shredded at this point. Add bouillon cubes and allow to incorporate. Taste stock and add more bouillon to taste. When stock is ready, take unprepared biscuits and dice them by hand, dropping them into the boiling stock, careful not to let newly incorporated dumplings touch. Add ¼ of the biscuits, stir and repeat until all the biscuits are used. Cover and stir thoroughly every five minutes for thirty minutes. Serve with grilled cheese sandwiches.

(grilled cheese should always be cut into triangles)