Ingredients:
 
1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.) *
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning
1 (10.2 oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
 
Directions:

Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes.
 
Increase heat to medium-high; return to a low boil.
 
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, 1 at a time, into boiling broth mixture.
 
Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

* Note: One roasted chicken yields about 3 cups of meat.