An unexpected rain storm after a week of sunshine and warm summer weather prompted me to make one of my family’s favorite simple but filling comfort food recipes. I hope you enjoy it!
1 32 oz. carton chicken stock (or broth, if you want a thinner, more soup-like dish)
3 cups shredded cooked chicken (about 1 ½ lbs.)
1 can condensed cream of chicken and herb soup
¼ tsp poultry seasoning
1 can (16 oz.) refrigerated biscuits
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped (1 cup)
In 4 or 5 qt. Dutch oven, heat stock, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer five minutes, stirring occasionally. Increase heat to medium-high; return to low boil.
Flatten biscuit dough by either rolling on floured surface or by hand. Either cut into strips with a pizza cutter or tear into pieces about 2 inches wide and long.
Add vegetables and dough pieces a little at a time to boiling mixture. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Ladle into bowls and serve warm.