1 container low-sodium chicken broth
2 carrots, diced
3 celery ribs, diced
1 can reduced-fat cream of chicken soup
1 can refrigerated jumbo buttermilk biscuits
3 cups shredded cooked chicken
1/4 teaspoon poultry seasoning
How To Make:
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. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
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.