Easy Chicken and Dumplings

INGREDIENTS
1 (32 oz.) container low sodium chicken broth
3 cups shredded cooked chicken
1 (10 oz.) can cream of chicken soup
1/4 tsp. poultry seasoning
1 (10 oz.) can refrigerated buttermilk biscuits
3 carrots – diced
3 celery ribs – diced *we both hate celery and excluded this

DIRECTIONS
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat.  Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes.  Increase heat to medium- high; return to a low boil.  Place biscuits on a lightly floured surface.  Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.  Drop strips, 1 at a time, into boiling broth mixture.  Add carrots and celery.  Cover, reduce heat to low, and simmer 15 – 20 minutes, stirring occasionally to prevent dumplings from sticking.