Ingredients

1 T. avocado oil

1 10.5-oz. can 99% fat free cream of chicken soup

2 C. low sodium chicken broth

6-oz boneless skinless chicken breast, cooked &

shredded (can also use rotisserie breast, skin

removed)

3 uncooked biscuits (dough)

1 large celery stalk, diced

1/2 large yellow onion, minced

1 T. minced garlic

1/4 C. frozen peas

1/4 C. frozen carrots

salt & pepper, to taste

2 T. fresh parsley, for garnish (optional)

Directions

1. In large pot, sauté onions & celery in avocado oil until soft. Add garlic

& sauté for 1 additional minute.

2. Combine all remaining ingredients in pot EXCEPT for biscuit dough.

3. On cutting board, roll or flatten dough from each biscuit (about 1/4 "

thick).

4. Slice each circle into 8 pie-shape pieces (24 dumplings total).

5. Using hands, lightly squish each piece of dough, then add to pot.

(Stir occasionally while adding dumplings to prevent sticking together.)

5. Cover & simmer on low for 1 hour, or until dumplings are cooked

through. (Consistency when done should be soft yet buoyant, without

a sticky center.)