Pat chicken dry and season both sides with poultry seasoning.

Place a medium pot over medium heat and add 2 tsp. olive oil. Add chicken to hot pot and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Transfer chicken to a plate. Let cool, 10 minutes.

Reserve pot; no need to wipe clean.

While chicken cooks, continue recipe.

Trim ends off celery and cut into 1" pieces.

Peel, trim, and cut carrot into 1" pieces.

Stem and coarsely chop parsley.

Trim and thinly slice green onions, keeping white and green portions separate.

Mince garlic.

Return pot used to cook chicken to medium heat. Add 2 tsp. olive oil, carrots, celery, 1/4 tsp. salt, 1/4 tsp. pepper, and white portions of green onions to hot pot. Stir occasionally until softened, 3-4 minutes.

Add garlic and stir occasionally until fragrant, 30-60 seconds.

Add chicken base and 4 cups water. Bring to a simmer.

Once simmering, stir occasionally until vegetables are tender, 12-15 minutes.

While soup simmers, continue recipe.

In a mixing bowl, combine biscuit mix, 4 Tbsp. water, a pinch of salt, and 1/4 tsp. pepper. Gently knead to combine until a dough forms.

Transfer dough to a clean work surface and pat dough into an even rectangle, about 4" wide and 6" long. Cut dough into 1" square dumplin's. Set aside.

Once cool enough to handle, shred chicken into bite-sized pieces.

Add chicken to hot pot and stir until combined. Bring to a simmer.

Once simmering, add dumplin's in an even layer, cover, and simmer undisturbed until firm and cooked through, 4-6 minutes.

Be careful not to stir or allow soup to boil, as this will break apart the dumplin's.

Remove from burner.

Plate dish as pictured on front of card, garnishing with parsley and green portions of green onions. Bon appétit!