INGREDIENTS
1 tbsp
olive oil
1 lb
skinless boneless chicken breasts
1 serving
salt and pepper
20 oz
butternut squash
4 stalks
celery
1 medium
onion
2 cups
lower-sodium beef broth
2 sprigs
dill
1/2 cup
white whole wheat flour
1 tsp
baking soda
1 tbsp
unsalted butter
1/4 cup
lowfat milk
1 cup
peas