Step 1

In a large Dutch oven or stock pot, add the light butter, onion, celery, garlic,, salt, and black pepper.

Step 2

Sauté over medium-high heat and add the chicken and lemon juice. Cook until chicken is cooked and veggies are tender.

Step 3

Add 4 Tbsp flour, thyme, parsley, and  poultry seasoning. Stir constantly until flour is completely incorporated.

Step 4

Keep stirring as you add the unsweetened almond milk and the chicken broth. Stir well. It will appear to have a greenish color, which is from the poultry seasoning-but don’t worry-once it finished it will taste amazingly delicious!

Step 5

Cover with a lid until it comes to a boil and thickens.

Step 6

Meanwhile, mix up the dumplings batter. Combine all the dumpling ingredients in a medium bowl.

Step 7

Stir until ingredients are well incorporated.

Step 8

Using a tablespoon drop dumplings into the pot one at a time.

Step 9

Reduce heat to simmer. Cover and simmer for 10 minutes. The dumplings will double or triple in size while they simmer. Check dumplings with a fork. If needed, cook for an additional 3 minutes.

Step 10

Stir in the thawed peas and carrots.

Step 11

Remove from heat and serve warm. Garnish with fresh parsley or thyme.