Easy Chicken and Dumplings

Okay everyone, this is good stuff.  This is semi-homemade good stuff that you can do on a weeknight!   I've made these chicken and dumplings twice this past week to help push us into wellness cause it's a warm, feel-good kinda recipe.  I linked to it eeaaaarly on in the blog, actually my fourth blog post to be exact, but I've tweaked the recipe a bit and feel like I need to write it up again.  Plus, I personally took a pretty picture for you!  Without further ado, here it is....

Easy Chicken and Dumplings (adapted from Southern Living)

1 (32 oz.) container chicken broth

3 cups shredded cooked chicken (roughly about 2 large chicken breasts)

1 (10 3/4 oz.) can cream of celery soup

1/4 tsp. poultry season

1 teaspoon onion powder

1 can refrigerated buttermilk biscuits (I love their new "simple" line with natural ingredients!) 

3 carrots, peeled and chopped into one inch pieces 

3 tbsp. flour (for rolling biscuits)

Instructions:

1. Combine first five ingredients in a large pot and bring to a boil over medium-high heat.  Cover and reduce heat to low.  Simmer for five minutes, stirring occasionally.  Increase heat to medium-high, bringing mixture back to a low boil.

2. Place biscuits on a lightly floured surface and roll out to about 1/8 of an inch thickness.  Using a pizza cutter, slice each biscuit into one inch squares.  (About 9-12 pieces per biscuit)

3.  Drop biscuit pieces into boiling mixture a few at a time to prevent sticking.  Stir and add carrots.  Stir well, cover, reduce heat to low and simmer for about 25-30 minutes, stirring occasionally to prevent dumplings from sticking.

Serve and enjoy!

*Tips and suggestions*

~When you first begin to cook the dumplings, they will puff up very large but don't worry, they will shrink up as the mixture simmers.

~ I like to cook my chicken breasts the day before or earlier in the day to save time.  You could also use a rotisserie chicken from your local grocer to make things easy too.

~ This is a great leftover meal!