Chicken and Dumplings Soup

“A nice alternative to dino nuggets.”

2 cartons (32 oz. each) chicken broth
3 cups shredded cooked chicken (about 1.5 lbs)
1 can condensed cream of chicken soup
1 tsp. rosemary*
- (*I used about 1 tsp. fresh rosemary and then ½ tsp. dried rosemary, but if you’re using all dried, I’d use 1 tsp.)
½ tsp. nutmeg
½ tsp. ground black pepper (plus freshly ground pepper to taste)
¼ tsp. smoked paprika
1 can buttermilk biscuits
1 – 1.5 cup chopped celery
1 – 1.5 cup chopped carrots
1 chopped onion
2 tsp. butter
Half bag of pre-washed and chopped kale

Heat butter and saute onions until soft (about 5 minutes).
Meanwhile, in a large Dutch oven, heat broth, chicken, soup, and spices to boiling over medium-high; return to a low boil.
On a lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch strips.
Drop strips, one at a time, into boiling chicken mixture. Add carrots, celery, and onions. Reduce heat to low. Simmer 10 minutes, stirring occasionally.
Add kale and salt & freshly ground pepper to taste. Cover and simmer an additional 6-7 minutes.