• 2 to 3 stalks, finely diced and briefly sautéed
• 2 quarts chicken stock
• 1 can cream of chicken soup
• 2 Tablespoons dry minced onion
• 1 teaspoon poultry seasoning
• 1 teaspoon black pepper (used 1/2 teaspoon freshly ground bold black pepper)
• 12 ounces frozen flat dumplins
• 3 to 4 cups cooked chicken breast or turkey breast, coarsely chopped (OR, 1 whole rotisserie chicken)

1. Sauté diced celery in Dutch oven. Add chicken stock, soup, poultry seasoning, and ground pepper. Whisk to combine. Bring to boil, stirring frequently. Boil 2 to 3 minutes.
2. Lower heat to medium. Add a few flat dumplings, stirring after each addition, until all are added to the boiling broth. Cook 10 to 12 minutes. Add cooked chicken. Boil 2 to 3 more minutes.
3. Remove from heat. Cover. Wait 15 to 25 minutes before serving.

I had never made flat dumplings until Nan gave me her recipe. AND, this was the first time I spotted them in a local grocery store. Definitely comfort food and perfect with tossed salad.