3 celery ribs, chopped
1 cup carrots, sliced
3 cans (14-1/2 ounces each) reduced- sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon black pepper
3 cups chicken breast, cooked and cubed
1-2/3 cup reduced-fat biscuit mix
2/3 cup fat-free milk
Spray a heavy cooking pot with non-stick cooking spray. Sauté celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and black pepper. Bring to a boil. Reduce heat and simmer, uncovered. Add chicken.
For dumplings, combine biscuit mix with milk. Drop by teaspoonfuls into simmering broth. Cover pot and simmer for 10 to 15 minutes until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).