Ingredients
- 1 1/2 pounds boneless, skinless chicken breast, cut into 3 inch pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon dried thyme
- 3 carrot, diced
- 3 stalks celery, diced
- 1 yellow onion, cut into half moons
- 1 cup frozen green peas
- 1 can (10.5 ounces) Pacific Foods® Organic Cream of Chicken Condensed Soup
- 4 cups Pacific Foods® Organic Free Range Chicken Broth
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk or substitute Pacific Non-Dairy Coconut Beverage Original
- 2 tablespoons olive oil
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Instructions
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Step 1
Season chicken on both sides with salt and pepper. In a large heavy bottomed pot or Dutch oven, cook chicken on medium heat for 8 minutes, flipping halfway through so both sides are browned.
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Step 2
Add carrots, celery, onion, thyme and first amount of olive oil to the pot, cook on medium heat for 5-7 minutes stirring frequently. Add peas, Free Range Organic Chicken Broth and Organic Cream of Chicken Condensed Soup and bring to a simmer. Cover and simmer for 25-30 minutes until chicken is cooked through and veggies are tender.
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Step 3
To make the dumplings, in a small bowl whisk together flour, baking powder, milk and second amount of olive oil. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Season to taste with salt and pepper.
