In 4-quart Dutch oven, heat soup and broth to boiling. Meanwhile, cut each biscuit into quarters.
Dip biscuit pieces into egg, coating all sides; drop into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.) Cover; cook 10 minutes longer or until dumplings are light and fluffy.
Ladle soup into bowls; top each with dumplings. Sprinkle with parsley.