Prep/Total Time: 30 min.
3 celery ribs, chopped
½ tsp poultry seasoning
1 cup sliced fresh carrots
1/8 tsp pepper
3 (14½ oz) cans reduced-sodium chicken broth
3 cups cubed cooked chicken breast
1 tube buttermilk biscuits
In a Dutch oven coated with cooking spray, sauté celery and carrots for 5 minutes.
Stir in the broth, poultry seasoning and pepper.
Bring to a boil. Reduce heat; simmer, uncovered.
Add the chicken.
For dumplings, cut biscuits into quarters and drop onto simmering broth.
Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean
(do not lift cover while simmering).
Yield: 6 servings.