Warm Ellbee's Extra Virgin Olive Oil in a Dutch oven. Brown the chicken, then add onion, carrots and celery. Cook until the onion is soft, then stir in Ellbee's Tuscan Gourmet Garlic for one minute.

Add broth and Ellbee's Champagne Balsamic Vinegar. Simmer until the chicken is tender, about 15 minutes, then stir in peas.

For the dumplings, stir flour, baking powder, a pinch of salt, milk, butter and parsley just until a thick dough comes together. Drop heaping tablespoons over the simmering broth, cover tightly and cook for 12 minutes without lifting the lid.

Spoon into warm bowls with plenty of broth and a dumpling or two in every serving.