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1 can cream of chicken soup

1 can chicken broth (14.5 ounces)

1/2 cup of milk

1 tbsp vegetable oil

1/4 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

3 boneless skinless chicken breasts, cut into pieces

1 tsp celery seed

salt

pepper

1 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 tbsp vegetable oil

Heat oil in skillet. Add chicken, celery, onions and carrots. Sautee until chicken is cooked and vegetables are tender.

Add soup, chicken broth, milk and celery seed. Bring to a low boil. Salt and pepper to taste.

Mix together flour, baking powder, salt, milk and vegetable oil. Drop spoonfuls into soup and let simmer for 10 minutes or until dumplings are done.

Submitted by Sarah Burhans, Minot