Chicken and Dumplin’s

1 Set your can of biscuits out about half an hour ahead of time. They’ll be easier to work with if they’re not straight out of the fridge.

2 Whisk together the chicken stock and cream of celery together in a large pot and place over heat.

3 While your stock is heating up, flour the counter and your rolling pin, and begin rolling the biscuits out thin, one by one.

4 Using a large knife or a pizza cutter, cut the biscuit into roughly 1”-1.5” squares and set aside.

5 Once the stock is boiling, begin adding the dumplings a handful at a time, stirring as you go.

6 Make sure they’re all mixed in and not sticking together, then reduce to a simmer and cook for about 15-20 minutes.

7 After the dumplings are done, taste and season however you’d like. I prefer a generous amount of black pepper in mine.

8 Right before serving, add the shredded chicken and cook for just a few more minutes, enough to heat it through.