1. 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.
2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (242g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 208 (60%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 91.4mg||28 %|
|Sodium 824.3mg||28 %|
|Potassium 326.8mg||9 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 8.8g|
|Protein 23.6g||34 %|
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Calories per serving: 346
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