1 (32oz) 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 can reduced fat cream of celery soup
1/4 teaspoon poultry seasoning
1 can refrigerated jumbo buttermilk biscuits
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. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips. Return broth mixture to a low boil over med-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 10 min, stirring occasionally to prevent dumplings from sticking.
Southern Living Magazine, November 2006
**I know this might probably be a wintertime dinner, but I love it any time of the year and I also season it up. This recipe came from the South but it's bland just with poultry seasoning. Don't be afraid to add to it.