1-First Step: Heat a large wide pot over medium heat and add olive oil. Sauté the diced celery, carrots, and chopped onion for 3 minutes, stirring now and then. Then add minced garlic and cook for 30 seconds.

2-Second Step: Add the butter and flour to the pot. Whisk well for 1 minute to form a roux. This step helps thicken your chicken dumplings soup and gives it a smooth, hearty texture.

3-Third Step: Gradually stir in the chicken broth and chicken bouillon paste, scraping up any browned bits from the bottom. Add dried thyme, dried sage, dried rosemary, kosher salt, and black pepper.

4-Fourth Step: Add the chicken and bring the soup to a boil. Cover, reduce heat, and simmer for 10 minutes, until the chicken is thoroughly cooked. If you’re using thicker thighs, check that the center is cooked through before moving on.

5-Fifth Step: Remove the chicken and let it rest. Stir in the evaporated milk and frozen peas into the broth. If you’re using rotisserie chicken, skip simmering raw chicken in the broth and instead stir chopped cooked chicken in after the milk and peas step, then heat through.

6-Sixth Step: For the dumplings, combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream, and melted butter. Stir gently to combine without over-mixing, then keep the dough ready.

7-Seventh Step: Bring the soup to a simmer and drop teaspoon-sized amounts of dumpling dough into the hot broth. Cover and simmer on low for 12 to 15 minutes. Avoid lifting the lid too often since it can mess with cooking time and fluff.

8-Final Step: Gently stir to break dumplings apart and check for doneness. If dumplings are still doughy, simmer a few more minutes. Chop the cooked chicken, return it to the soup, adjust seasoning as needed, and serve warm with fresh chopped parsley.