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