Here it is. Hope you give it a try someday!
6 large boneless/skinless chicken breasts
3 tablespoons of EVOO (extra-virgin olive oil)
4 crushed cloves of fresh garlic
2 tsps. dried Italian herbs
2 Tblsp. flour
32 fl. oz Pacific Natural Food Organic free range Chicken Broth
2 large chopped carrots
1 medium diced onion
2 diced russet potatoes
1 cup frozen peas
1 cup frozen corn
2 cups hot water (I use boiling water)
1 can Campbell's Cream of Chicken Soup
Double-recipe of Bisquick's Savory Dill Dumplings
Cut the raw chicken breasts into 1 in. cubes. Place in heated large soup pot along with the olive oil. Simmer on med. heat for 15 minutes, adding in salt, pepper, garlic, and herbs. Sprinkle flour over the top of all, stirring around for 1 minute to be sure all chicken is coated. Pour in chicken broth. Add in carrots, onion, and potatoes. Allow to simmer another 15 minutes, until carrots are nice and soft. Add peas and corn. Add hot water. Cover and simmer for another 15 minutes.
Make dumplings and drop by large spoonfuls carefully on top of simmering chicken/veggie mixture. Cover with lid and do not open for 15 minutes.! Tah-dah!