Chicken and Dumpling Soup

Here’s a healthier version of your mom’s classic.  Serve it anytime you need a little home lovin’.

• 2/3 cups cooked chicken, cubed
• 4 carrots
• 3 stalks of celery
• 3 medium potatoes
• ½ yellow onion
• 1 clove garlic
• 2 tablespoons olive oil
• 2 (32-ounce) boxes of low sodium chicken broth
• 2 cups frozen peas
• 1 (12-ounce) package frozen dumplings
• Salt and pepper, optional

1. Chop vegetables into bite sized cubes; chop onion and garlic finely.
2. In a large soup pot, heat olive oil over medium-high heat and sauté the onion and garlic until tender.
3. Add the carrots, celery and potatoes and stir for a few minutes, being careful not to burn them.
4. Pour in the broth and bring to a boil. Add dumplings, a few at a time.
5. Turn down heat and simmer for about 15 minutes, stirring often, until the vegetables have softened.
6. Add chicken and raise heat to medium-low for 10 minutes.
7. Add frozen peas during the last five minutes. Add salt and pepper to taste.