Ingredients

The following ingredients have 38 Servings
  • 5 cups chicken stock (40 oz)
  • 10.75 ounces can condensed cream of chicken soup
  • ¼ teaspoon poultry seasoning
  • 1 rotisserie chicken, (skin and bones removed, and meat shredded or chopped. )
  • 16.3 ounces can refrigerated biscuits, (I used Pillsbury Grands, Southern Homestyle Buttermilk Biscuits)
  • 2 carrots (peeled and chopped)
  • 3 celery ribs (chopped)
  • 1 tablespoon fresh parsley (chopped (optional garnish))

Instruction

  • Add stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover and simmer for five minutes.
  • While the soup cooks, roll out or pat six biscuits to ⅛-inch thickness on a lightly floured surface. Cut each biscuit into ½-inch wide strips.
  • Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit strips, one at a time, into the boiling soup. Stir gently. Once all of the biscuit strips have been added, add the carrots and celery.
  • Reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.
  • Ladle into a bowl and serve immediately! Garnish with chopped parsley if desired.