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.
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.