Combine chicken broth, chicken, cream of chicken soup and poultry seasoning in a Dutch oven and bring to a boil over medium-high heat. Cover; reduce heat to low and simmer, stirring occasionally, for 5 minutes. Increase heat to medium-high and return to a low boil.
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8� thickness; cut into 1/2� wide strips.
Drop strips, one at a time, into boiling broth mixture. Add carrots & celery. Cover, reduce heat to low, and simmer for 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.