Yummy Chicken Soup With Dumplings

• 64 ounces chicken broth
• 1 -2 lb baby carrots
• 4 -6 stalks celery, chopped
• 1 large onion
• 1 whole rotisserie chicken
• 2 (7 1/2 ounce) cans Pillsbury refrigerated biscuits
• seasoning (I use salt, pepper, sage, and garlic)

1. Pick up a Rotisserie Chicken from your local market.
2. Bring Chicken Broth to Biol.
3. Add your veggies and boil till tender.
4. Keep it boiling and drop in bits of biscuit. I just squish the biscuit and tear off little - medium pieces. Just remember they're going to expand -- if you put in big pieces of biscuit you end up with HUGE dumplings
5. When you're done dropping in the biscuits let that all boil together while you remove the meat from the chicken. Get as much as possible -- and chunk it up a little.
6. Reduce heat Drop the meat in and let all cook together for 5-10 minutes.
7. Remove from heat and let stand 5-10 minutes I stir it around and search for chunks of meat I too large to fit on a spoon and cut them down smaller.
8. Voila Chicken and Dumplings that no one will know didn't cook all day.
9. ~ Now if you want a creamier chicken and dumplings you can add a bit of milk/cream and flour mixed together and pour in after the dumplings.

chicken broth, baby carrots, stalks celery, onion, rotisserie chicken, refrigerated biscuits, salt

Taken from www.food.com/recipe/yummy-chicken-soup-with-dumplings-409584 (may not work)