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1
Heat the oil in a large saucepan over medium-high heat until hot.
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2
Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil.
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3
Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes.
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4
Transfer to a bowl with a slotted spoon, reserving the oil in the pan.
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5
Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes.
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6
Add the broth, dill sprigs and 3 cups water.
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7
Bring to a boil, and then reduce the heat to medium to maintain a steady simmer.
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8
Simmer until a knife easily pierces through the squash, about 15 minutes.
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9
Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
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10
With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs.
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11
Stir in the milk just until a dough forms.
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12
Stir the chicken and peas into the broth and bring to a simmer.
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13
Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings.
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14
Cover and simmer on medium low for 5 minutes.
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15
Uncover and simmer until the dumplings are cooked through, about 3 minutes.
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16
Discard the dill sprigs.
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17
Top with chopped dill and serve.
