Ingredients:
- 3 celery ribs, chopped
- 2 medium carrots, sliced
- 14 ½ oz chicken broth
- 3 cups cooked chicken breast, cubed
- ½ tsp poultry seasoning
- ⅛ tsp pepper
- 1 ⅔ cups biscuit/baking mix
- ⅔ cup milk
Directions:
- In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer.
- For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook 10-15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes).