3 celery ribs, chopped
1/2 cup chopped onion
1 tablespoon butter
3 (14-1/2 ounces each) cans chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon black pepper
3 cups cubed cooked chicken breast
1-2/3 cups all purpose baking mix (Bisquick)
2/3 cup milk

1. In a Dutch oven, saute celery and onion in butter for 6 minutes over medium heat, stirring occasionally. Stir in the broth, poultry seasoning, garlic powder and black pepper; bring to a boil. Reduce heat to low; add the chicken and simmer, uncovered.

2. For dumplings: combine the all-purpose baking mix and milk. Drop by tablespoonfuls onto simmering broth; cover and simmer 10 to 15 minutes or until a toothpick inserted into a dumpling comes out clean. Do not lift the cover while simmering. Makes 6 servings.

Emily