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Ingredients
  • subheading: FOR THE CHICKEN SOUP:
  • 1 medium sweet yellow onion, chopped
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 1 ½ pounds boneless skinless chicken breasts
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 3 cups low sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 12 ounces frozen peas and carrots*, 2 ½ cups
  • subheading: FOR THE DUMPLINGS:
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk, whole milk is best
  • 2 tablespoons unsalted butter, melted
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