If you’re a fan of homemade chicken and dumplings but don’t have a lot of time on hand, using canned soup and biscuits might just prove game-changing for you.

The recipe calls for a 32-ounce carton of chicken broth and a can of cream of chicken soup. Its flavor comes from ¼ teaspoon of poultry seasoning, but you can adjust that amount.

Simmer three cups of shredded chicken or about 1½ pounds of poultry for 5 to 10 minutes. Next, add a single cup of chopped carrots and three stalks of celery.

Chop the vegetables uniformly to ensure even cooking, typically into quarter-inch slices or cubes before adding them to the simmering broth with the dumplings.

Finally, add the biscuit noodles by rolling the dough out and cutting the biscuits into noodle-shaped strips. Stir regularly while the ingredients simmer for another 20 minutes.