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1
Remove the skin from the chicken and pick all of the meat off.
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2
Cut/tear the meat into bite-sized pieces, and set aside.
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3
Heat a stock pot over medium-high heat.
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4
Add the celery, onions, and both salts.
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5
Saute the onion and celery for about three minutes, stirring often.
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6
You dont need any oil.
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7
Dont worry if it starts to brown and stick a little.
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8
The next step will take care of that.
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9
Add the stock, water and soup to the pot, reduce the heat and let it come to a simmer.
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10
Simmer for 10 minutes, stirring occasionally.
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11
You might need to whisk it a little to get the soup to fully incorporate.
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12
While the liquid is simmering, flour both sides of five of the canned biscuits.
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13
Using a rolling pin, roll each biscuit out to about 1/8 thick.
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14
Cut the biscuits into 1 wide strips and cut the long ones in half lengthwise.
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15
You now have dumplings, so set them aside.
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16
(Note: The flour is key, as it will help thicken the liquid.)
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17
Add the chicken, poultry seasoning and carrots (if desired) to the pot and increase the heat to medium-high.
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18
Bring the liquid just to a boil (it must be boiling).
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19
Drop the dumplings into the boiling liquid and stir just enough to ensure they are all as submerged as you can get them.
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20
Stir gently so that you dont break up the dumplings.
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21
Let the pot boil gently uncovered for about 10 minutes, softly stirring/folding occasionally.
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22
Remove from the heat, pour into a serving dish and let stand about 10 minutes.
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23
Serve and enjoy!
