4cupschicken breastsboneless, skinless , diced into one inch pieces (approx. 2 lbs.)
2medium carrotspeeled and diced
For the Dumplings
Dice vegetables and set aside
Add olive oil to a large pot or Dutch oven and heat over medium high heat .
Add chicken in batches and cook until no longer pink . Then remove from the pot and set aside.
Add the carrots, celery and onion to the pot and saute for about 5 minutes.
Then add garlic and cook an additional 2-3 minutes.
Add in the flour and stir to coat the vegetables and cook until lightly browned.
Then add the thyme and chicken broth and stir to blend well.
Bring to a boil and add the chicken back into the pot.
Let simmer uncovered for 10 minutes to thicken the soup.
Add the frozen peas the thicken soup and stir to combine.
For the Dumplings
In a medium bowl, combine the flour, baking powder and salt.
Add the cream and melted butter and stir until mixed in completely. (careful NOT TO OVERMIX)
Using a cookie scoop or spoon, drop a tablespoon of the dumpling dough into the soup on at a time.
Cover and cook for 15 minutes. (NO NOT open the lid until after the 17 minutes or you risk the dumplings not steaming completely.)
Garnish with fresh parsley if desired.
Use white or dark meat chicken if desired.Use gluten free flour if desired.Use regular milk, low fat milk or non-dairy milk instead of heavy cream.Substitute peas and carrots instead of just peas and leave out the fresh carrots.Use frozen, fresh or canned peas.Options for preparing/cooking chicken: 1. Slice raw chicken into cubes and saute in a skillet until no longer pink2. Boil a whole chicken for 30 minutes. Remove from water, cool and shred 3. Use a store bought rotisserie chicken and remove all meat from the bones.