Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• salt and pepper to taste
• 1/4 cup flour
• 1 32 oz carton chicken broth
• 1 can refrigerated biscuits
• 2 cups cooked and shredded chicken

Directions

1. In a large saucepan (or in a stockpot) over medium heat, heat the olive oil. Add the onions, celery, carrots, and salt and pepper to taste. Cook until soft and onions begin to turn translucent, about 5 minutes.
2. Sprinkle in the flour and stir continuously until the flour cooks and turns a blonde color, about 1-2 minutes. Slowly whisk in the chicken broth and continue whisking until everything is smooth and there are no clumps of flour left. Bring to a boil.
3. Remove the biscuits from the can and gently flatten them using either your hands or a rolling pin. Cut the biscuits into small pieces (about 6 per biscuit) and add them to the pot.
4. Add the cooked chicken, reduce to a simmer, and cover. Cook, stirring occasionally, for 15-20 minutes or until the dumplings are soft. Serve hot.