Step 1

Add stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover and simmer for five minutes.

Step 2

While the soup cooks, roll out or pat six biscuits to ⅛-inch thickness on a lightly floured surface. Cut each biscuit into ½-inch wide strips.

Step 3

Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit strips, one at a time, into the boiling soup. Stir gently. Once all of the biscuit strips have been added, add the carrots and celery.

Step 4

Reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.

Step 5

Ladle into a bowl and serve immediately! Garnish with chopped parsley if desired.