Chicken & Dumplings

Ingredients

• 1 tsp crumbled bay leaf
• 1 dash black pepper
• 2 medium celery stalks
• 4 cups water
• 1/2 medium sweet yellow onion
• 2 1/2 cups light cream of celery soup
• 1 dash sea salt
• 1 pizza dough crust
• 4 lbs boneless skinless chicken breast
• 8 cups reduced sodium chicken broth

Directions

1. Cube chicken into bite-sized pieces. Rough cut onion and celery into medium-sized pieces.
2. Lay out pizza dough and, using a pizza cutter wheel, cut into 1/2" x 1/2" pieces.
3. In a large (8-qt or larger) pot, combine: broth, soup, water, bay leaf, salt, and pepper, onions, chicken, and celery - everything except for the dough.
4. Bring the broth to a gentle boil. Simmer until chicken is cooked through and veggies are soft.
5. Carefully add the pizza dough cubes quickly, separating them as you drop them into the broth. Do not add by handfuls or they will clump up.
6. Gently boil, covered, until dough is cooked through. Stir occasionally, replacing cover. Let stand 10 minutes off heat, stir again, then enjoy.