tasteofhome.com/recipes
Yield:
6Ingredients
* 3 celery ribs, chopped
* 1 cup sliced fresh carrots
* 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
* 1/2 teaspoon poultry seasoning
* 1/8 teaspoon pepper
* 3 cups cubed cooked chicken breast
* 1-2/3 cups reduced-fat biscuit/baking mix
* 2/3 cup fat-free milk
Instructions
In a Dutch oven coated with cooking spray, saute 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, combine biscuit mix and milk. Drop by tablespoonfuls 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).
