Chop vegetables

In a large soup pot with a lid, place olive oil and heat .

Sear chicken in batches than set aside.

Add the onion, celery and carrot to the pot and saute for about 5 minutes.

Add garlic and cook until fragrant. Add flour, stir to coat veggies and cook until lightly browned. Then add Thyme.

Add chicken broth and stir to incorporate the flour and broth. Bring to a boil and add chicken back to the pot. Let simmer uncovered for about 10 minutes to allow the soup to thicken.

Make the dumplings. In a medium bowl, combine the flour, baking powder and salt.

Add the melted butter and cream and mix until completely incorporated.

Once the soup is thickened, ad the frozen peas. Stir.

Drop dumplings 1 tablespoon at a time into the simmering soup. Cover and cook for 17 minutes.

Very important-do not open the lid until after the 17 minutes! The dumplings will steam with the cover on the pot.

Once the dumplings are cooked, serve hot and with fresh parsley for garnish.