Chicken Dumpling Soup

• 32 oz Low sodium chicken broth
• 1 Rotisserie chicken shredded
• 10 3/4 oz reduced fat cream of chicken
• 1/4 tsp poultry seasoning
• 1 can 10oz buttermilk biscuits
• 2 carrots chopped or sliced
• dash flour

1. Bring first four ingredients to a boil over med-high heat.
2. Reduce heat to low, cover and simmer for 5 mins.
3. Flatten biscuits on floured surface to 1/8 inch thickness.
4. Cut into 1/2 squares.
5. Bring soup to boil and drop biscuits into soup while stirring
6. Add carrots
7. Reduce heat to low and simmer for 15 mins.
8. Stirring occasionally

chicken broth, chicken, cream of chicken, poultry seasoning, buttermilk, carrots, flour

Taken from cookpad.com/us/recipes/353785-chicken-dumpling-soup (may not work)