1-Season the chicken: Season the chicken with salt and pepper, then sear it in olive oil for 3 minutes per side until browned but not fully cooked. Let it rest for 10 minutes before cutting into bite-sized pieces.

2-Melt the butter: Melt the butter in the pot and sauté the onions, carrots, and celery for 5 minutes. Add garlic, Worcestershire sauce, hot sauce, and seasonings; cook for 1 minute.

3-Stir in the flour: Stir in the flour and cook for 2 minutes to create a thick base.

4-Gradually add the chicken broth: Gradually add the chicken broth while stirring and scraping the pot to mix everything smoothly.

5-Slowly add the half and half: Slowly add the half and half, stirring continuously, and include the bouillon if desired for extra flavor.

6-Add the frozen peas: Add the frozen peas and let the mixture simmer gently while you prepare the dumplings.

7-For the dumplings: For the dumplings, combine the dry ingredients, then fold in the milk, sour cream, and melted butter without overmixing to keep them light.

8-Add the chicken back: Add the chicken back to the soup along with any juices and reduce the heat to low.

9-Drop the dumpling dough: Drop the dumpling dough evenly over the soup, spooning a little liquid over each one.

10-Cover tightly and simmer: Cover tightly and simmer gently for 15 minutes without lifting the lid to ensure the dumplings cook properly.

11-Check the dumplings: Check the dumplings for doneness with a toothpick, then garnish with parsley and serve hot.