Chicken & Dumplings (Stove-Top)

Ingredients

• 2 tablespoons butter

• 1 large yellow onion, diced

• 3 stalks celery, sliced

• 1/2 cup matchstick carrots

• 2 cloves garlic, minced

• 1 teaspoon oregano, Italian seasoning or even cotes de Provence

• 3 cups cooked and shredded chicken, skin off

• 8 oz evaporated milk

• 1 (10.5 oz) can of cream of chicken

• 50 oz chicken broth

• salt and freshly cracked black pepper, to taste

• 2 (16.3 oz) cans buttermilk biscuits

• 1/4 cup all purpose flour

In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 10 minutes.

Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper and add the seasoning of your choice.

Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.

Add them to the pot, add the lid and cook for about 8-9 minutes.

Remove lid and cook mixture for an additional 10 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. When I was waiting for the biscuits to cook, I mixed the bottom biscuits up halfway through. Feel free to do the same.

Once the biscuits are cooked through, serve immediately!