Recipe Thursday #14: Easy Chicken & Dumplings

I made this a couple weeks ago and it really was easy! It was also super yummy!

Easy Chicken & Dumplings

Ingredients

• 32 oz low-sodium chicken broth
• 3-4 cups cooked chicken breasts (shredded or cubed)
• 10-12 oz cream of chicken soup (I used the reduced fat one)
  
• 1/4 tsp poultry seasoning
• 1 small can buttermilk biscuits (I used Grands, but another brand will work fine)
• 1 cup carrots (diced)
• 1 cup celery (diced) **optional (we are not huge celery fans)
  

Directions

1. In large stockpot, combine broth, shredded chicken, soup, and poultry seasoning
2. Bring mixture to a boil over medium-high heat
3. Cover pot, reduce heat to low, and simmer for 5 minutes (stirring occasionally)
   
4. Return heat to medium-high and allow mixture to boil again
5. Remove biscuits from can and separate
   
6. On a lightly floured surface, pat each biscuit until it is about 1/8 inch thick
7. Cut each flattened biscuit into 1/2 inch wide strips
8. Drop biscuit strips into pot one at a time, stirring frequently
9. Add carrots and celery
10. Cover stockpot and simmer over low heat for 15-20 minutes (stirring occasionally)