1-First step: Season and sear the chicken Start by seasoning the 2 pounds bone-in skinless chicken breast or thighs with salt and pepper. Heat the 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Sear the chicken for about 3 minutes per side until lightly golden, then transfer it to a plate and let it rest for 10 minutes before dicing. This first step matters because browning gives the broth a deeper flavor. If you are cooking for a family and want a richer soup, use chicken thighs. If you prefer a lighter feel, chicken breast works well too.

2-Second step: Build the soup base Using the same pot, melt the 5 tablespoons butter. Add the diced onion, carrots, and celery, then cook for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic, Worcestershire sauce, hot sauce, onion powder, basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper. Cook this mixture for 1 minute so the herbs bloom in the hot butter. Then sprinkle in the 1/3 cup flour and cook for 2 minutes, stirring often. This step helps remove the raw flour taste and gives the soup its creamy thickness.

3-Third step: Add the broth and cream Slowly pour in the 4 1/2 cups chicken broth while stirring to keep the mixture smooth. If you want a stronger chicken taste, add the optional bouillon cube here. Once the broth is fully mixed in, stir in the 1 1/2 cups half and half and the 3/4 cup frozen peas. Let the soup come to a gentle simmer. This is a good time to taste and adjust the seasoning. If you like a little more pepper or a touch more salt, add it now.

4-Fourth step: Make the dumpling dough In a medium bowl, combine the 2 cups cake flour or all-purpose flour, baking powder, baking soda, salt, garlic powder, and sugar. Add the cold sour cream, cold milk, and melted butter. Stir just until a soft dough forms. The mixture should be thick and slightly sticky, not dry or crumbly. Do not overmix. That is one of the biggest secrets to tender dumplings. If you stir too much, they can turn dense. A light hand keeps them soft and fluffy once they steam on top of the soup.

5-Fifth step: Return the chicken and start the dumplings Dice the rested chicken into bite-size pieces and return it to the pot. Then use a spoon to drop small mounds of dumpling dough onto the surface of the simmering soup. Leave a little space between each piece so they can puff up as they cook. Once the dumplings are in, cover the pot with a tight-fitting lid. Keep the heat low and simmer gently for 15 minutes. Do not lift the lid during cooking, because the trapped steam is what cooks the dumplings through.

6-Final step: Check doneness and serve After 15 minutes, test one dumpling with a toothpick. If it comes out clean, they are ready. If the center is still wet, cover the pot again and cook for 2 to 3 more minutes. Once done, ladle the soup into bowls and make sure each serving gets chicken, vegetables, broth, and a few dumplings. Serve it hot for the best texture. The dumplings are at their softest right after cooking, and the broth has the deepest flavor at that moment. This easy chicken and dumplings recipe is perfect for cold nights, busy school evenings, or a simple Sunday dinner.