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Steps
1
In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
2
On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3
Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
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Poultry seasoning is a blend of sage, thyme, marjoram, rosemary, nutmeg and black pepper. Every brand has its own proprietary ratio of each herb and spice, but sage tends to be the predominant flavor. If you don’t have a bottle of poultry seasoning blend, you can experiment and create your own.
Try using leftover (or rotisserie) roasted or grilled chicken in your filling
Serve a fresh green salad along side this cozy soup to round out the meal.
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