Begin by seasoning both sides of the chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Place the chicken into the pot and sear it for about 3 minutes on each side, allowing the surface to brown slightly. The chicken won’t be fully cooked through at this point. Remove the chicken and let it rest for 10 minutes, then dice it into bite-sized pieces and discard the bones.

In the same pot, melt the butter over medium heat. As it melts, use a silicone spatula to scrape and clean any flavorful browned bits stuck to the bottom. Add the diced onion, carrots, and celery, and sauté for around 5 minutes until the vegetables soften. Next, add the minced garlic, Worcestershire sauce, hot sauce, and the pre-mixed seasonings. Stir everything together and let it cook for an additional minute to release the flavors.

Sprinkle in the flour, stirring to coat the vegetables evenly. Continue cooking for 2 minutes, stirring constantly to avoid burning. Gradually pour in the chicken broth, stirring continuously to incorporate it smoothly, scraping up any stuck-on bits as you go. Once the broth is well mixed, slowly stir in the half and half in the same manner. If you’re using the chicken bouillon, add it now, followed by the frozen peas. Bring the soup to a gentle boil and let it simmer uncovered while you prepare the dumplings.

In a medium bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and sugar. In a separate small bowl, mix together the cold sour cream, milk, and melted butter. Gently fold the wet mixture into the dry ingredients, using a light touch to form a dough. Be careful not to overmix, as this will make the dumplings dense.

Add the diced chicken back into the soup, stirring in any juices that accumulated on the plate. Lower the heat to a simmer. Using a small cookie scoop or spoon, gently drop the dumpling dough over the surface of the soup, spacing them evenly. Spoon a little of the soup’s liquid over each dumpling to help them steam.

Cover the pot tightly and increase the heat slightly to maintain a gentle simmer. Set a timer for 15 minutes—do not lift the lid during this time, as the dumplings need to steam without interruption. After 15 minutes, test the dumplings by inserting a toothpick into the center; if it comes out clean, they are done. If the toothpick shows any batter, cover the pot again and simmer for a few more minutes until fully cooked.

Once the dumplings are ready, sprinkle the soup with fresh parsley and serve hot!