Chicken & Dumplings

• 4 quarts water
• 8 ounces boneless skinless chicken breasts
• 12 cup celery, diced
• 12 cup carrot, diced
• 1 tablespoon poultry seasoning (for best results, use McCormick)
• 3 bouillon cubes (I use Maggi Chicken Cubes, found in the Latin food section at Wal-Mart)
• 2 (7 1/2 ounce) cans refrigerated buttermilk biscuits

1. Combine first 6 ingredients (water, chicken, celery, carrots, poultry seasoning, bouillon cubes) in a 6-quart dutch oven.
2. Boil uncovered until chicken and celery are completely cooked.
3. Remove chicken and set aside to cool.
4. Pinch off small pieces of the canned biscuits (nickel sized) and toss them in the broth with the vegetables, stirring occasionally so they don't stick to each other.
5. The size of these pieces aren't very important, but I like mine to be nickel sized.
6. Stir frequently and be sure to scrape the bottom, because the dumplings like to stick there.
7. While the dumplings are cooking, it's time to prepare your chicken.
8. I like to shred it with a fork (I feel that the chicken gets more evenly distributed this way), but I have also cut up the chicken into pieces.
9. Either way works fine, it's just a preference thing.
10. Set this aside once more.
11. The dumplings will sink after a little while (I'm sorry, I've never paid attention to the time!).
12. They will change color also, from being white to a tan color.
13. Once they begin to float again, they're most likely done.
14. Make sure by taking a larger one out and cutting it through the middle.
15. If the inside looks like a fluffy biscuit, they're finished.
16. Remove from heat and add shredded chicken.
17. Mix well.
18. Add salt and pepper to taste.
19. TRY IT before you salt it!
20. Serve with buttered bread or toast.

water, chicken breasts, celery, carrot, poultry seasoning, bouillon cubes, buttermilk

Taken from www.food.com/recipe/chicken-dumplings-367793 (may not work)