1-First Step: Prep and mise en place (10 to 20 minutes) Gather all ingredients, measure dry goods, and dice vegetables. Pat the 2 lbs. bone-in skinless chicken dry and season with salt and pepper to taste. Preheat a large soup pot over medium-high heat so the olive oil gets hot enough to sear.

2-Second Step: Sear the chicken (6 to 8 minutes) Add 1 tablespoon olive oil to the hot pot. Sear the seasoned chicken for about 3 minutes per side until nicely browned, but not fully cooked. Browning creates fond that adds flavor. Remove the chicken to a plate and let it rest for 10 minutes, then dice into bite-sized pieces and reserve any juices.

3-Third Step: Build the base (8 to 10 minutes) Reduce heat to medium and melt 5 tablespoons butter in the same pot. Scrape the browned bits from the bottom with a wooden spoon. Add 1 small yellow onion diced, 1 cup diced carrots, and 2 sticks diced celery. Cook and stir for about 5 minutes until vegetables begin to soften.

Stir in 3 cloves minced garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and the seasonings: 1 teaspoon onion powder, 1/2 teaspoon each of dried basil, parsley, thyme, rosemary, mustard powder, 1/4 teaspoon ground sage, and 1/8 teaspoon pepper. Cook 1 minute to bloom the spices.

4-Fourth Step: Thicken and add liquid (4 to 6 minutes) Sprinkle 1/3 cup flour over the vegetables and cook for about 2 minutes while stirring to remove raw flour taste. Gradually whisk in 4 1/2 cups chicken broth, scraping the pot bottom to lift any remaining browned bits. Add 1 1/2 cups half and half the same way, stirring until the broth is smooth. If using, add 1 chicken bouillon cube now for extra flavor. Bring to a gentle simmer; do not boil aggressively.

5-Fifth Step: Make the dumpling dough (5 to 8 minutes) In a medium bowl combine the dumpling dry ingredients: 2 cups cake flour or all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 2 teaspoons sugar. Stir to mix evenly. Add 3/4 cup cold sour cream, 1/4 cup cold milk, and 4 tablespoons melted butter. Fold gently until just combined; do not overmix. The dough should be soft but scoopable.

6-Sixth Step: Finish soup and add dumplings (10 to 15 minutes) Add the diced chicken and any reserved juices back into the pot and stir. Add 3/4 cup frozen peas and return the mixture to a low simmer. Reduce the heat to low. Using a cookie scoop or tablespoon, drop dumpling dough evenly across the surface of the soup, spooning some liquid over each mound so the bottoms are moistened.

Cover the pot tightly and bring to a gentle simmer. Cook the dumplings for 15 minutes without lifting the lid to allow them to steam. After 15 minutes, test one dumpling with a toothpick; it should come out clean when done. Garnish with chopped parsley and serve hot.

7-Final Step: Serving and small variations Serve this chicken and dumplings classic comfort food recipe in warm bowls with a side like cornbread or a simple green salad. If the broth thickens too much as it cools, stir in a splash of broth or milk when reheating. For a quicker weeknight version, use leftover cooked chicken add it just before dropping dumplings so it does not overcook.