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!

Ingredients:

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)

Directions:

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.