Start by heating up a large pot over medium heat. Add the organic chicken broth, diced carrots, diced celery, and the bay leaf.

Season your pot with sea salt, black pepper, and Italian seasoning. Bring this to a gentle boil. As those veggies soften, the flavors begin to meld beautifully.

Once the broth is boiling, it’s time to add your shredded chicken and frozen green peas. Stir everything together to evenly distribute the ingredients. This is where the magic begins. Let it simmer for about 10 minutes, allowing the chicken to soak in all that savory goodness.

In a separate bowl, whisk together the Pamela's Gluten-Free Baking & Pancake Mix, organic whole milk, melted butter, Himalayan salt, dried thyme, dried basil, and a little nutmeg. Stir until combined but don't over-mix. You should have a dough that's slightly sticky but holds together well.

Using a spoon or cookie scoop, drop the dumpling batter directly onto the simmering soup. Make sure to allow for space between them, as they will expand while cooking. Cover the pot with a lid.

Let the dumplings steam on top of the soup for about 15 minutes. Be patient—that’s the secret to their fluffiness. Try not to lift the lid during this time! Once the time's up, taste your broth and adjust seasoning as necessary. Serve hot, and enjoy the warmth of home-cooked goodness.