Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 cups reduced sodium chicken broth
1/2 lb. boneless skinless chicken breasts, cut into cubes
1 (10 ounce) cans refrigerated biscuit dough, separated and chopped into pieces
2 tablespoons cup olive oil
2 tablespoons all purpose flour
½ cup carrot	Washed, peeled, and sliced
½ cup onions	Washed, peeled and diced
½ cup celery stalks	Washed and chopped
½ cup frozen peas
1 tablespoon parsley flakes

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Add the flour. Mix well.
2	Add the broth, onions, carrots, celery, and parsley. Bring to a boil.  Reduce heat to low and simmer for 20-30 minutes.	Cook until internal temperature reaches 165°F.
3	Drop biscuit pieces into soup and cook until dumplings are cooked through. (10-20 minutes).  Just before serving, stir in frozen peas and heat through. Serve hot.