Chicken and Dumplings Soup

2-3 c cooked and shredded chicken, turkey or other poultry
3 ribs celery chopped
3/4 a large onion chopped
1 tbsp garlic
1-2 tsp seasoning salt
1/2 tsp celery seed
1/2 tsp thyme
2 c buiscut mix
2/3 c milk
celery seed, thyme and celery salt to mix into dumplings
2-4 tbsp butter
2-4 tbsp flour
6 c chicken broth
1/2 c wine

In a large pot melt butter over med high heat. Add onions and celery and sweat do not brown. When they have cooked down and begun to soften add the garlic until aromatic but not brown. stir in the flour. Allow the flour, vegg, butter mix to cook a bit over the heat and get a little bubbly and peanut colored. Add the wine and scrape the bottom of the pot. Slowly add the 6c chicken broth/stock. Bring to a boil adding the seasonings, salt, celery seed and thyme and chicken. Meanwhile mix the buiscut mix and milk with the seasonings until a dough forms. Mine was not wet at all and I just cut it into even portions. I don't remember how many, but it was quite a bit of dumpling goodness. After chicken has boiled for 10 minutes add the dumplings to the boiling mixture and allow to dip under the broth for a minute. Cook for 20 minutes covered, do not peak! Serve immediately! Yummy! I could eat about three bowls of this and the next day adding more broth stretches this into two meals s you can be sure I ate more than my fair share of servings!