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