Chicken and Dumplings EASY

  • 1  (32-oz.) container low-sodium chicken broth (BOX) swanson
  • Chicken from 1 rotisserie chicken pulled from bones
  • 1  (10 3/4-oz.) can reduced-fat cream of chicken soup or cream of celery
  • 1/4  teaspoon  poultry seasoning
  • 1  (10.2-oz.) can refrigerated jumbo buttermilk biscuits
  • 2  carrots, diced (I use like 4 or 5 and I just chop them)
  • 3 celery ribs chopped

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat  to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface(I use a big plate). Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. (pizza cutter works well)

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

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