In a large Dutch oven, stir together the soup,
chicken broth, and milk. Bring to a simmer over
medium heat.
Heat 1 Tablespoon oil in skillet over med-high
heat. Add the chicken strips, onion, celery,
carrots. Sautee until chicken is cooked through,
and onions are tender. Transfer the chicken
mixture to the soup pot, and mix well. Reduce heat
to low and simmer for 30-40 minutes. Season with
celery seed and black pepper.
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To make dumplings. In a large bowl, stir together
the flour, baking powder and salt. In a small
bowl, mix together milk and 4 tablespoons oil.
Pour into the dry ingredients, stirring just until
moistened.
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