Perfect for chilly winter nights!
Ingredients
3 celery ribs, chopped
2 medium carrots, sliced
3 cans (14-1/2 ounces each) of reduced-sodium chicken broth
3 cups cubed cooked chicken breast
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free 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 until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.
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