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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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We used a deli-roasted chicken for this recipe. One chicken yields about 3 cups. Ingredients:
1 (32-oz.) container low-sodium chicken broth |
1 (14 1/2-oz.) can low-sodium chicken broth |
3 cups shredded cooked chicken (about 1 1/2 lb.) |
1 (10 3/4-oz.) can reduced-fat cream of celery soup |
1/4 teaspoon poultry seasoning |
1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits |
Directions:
1. Stir together first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.
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. Return broth mixture to a low boil over medium-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.
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