1-First Step: Season the chicken with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat, then sear chicken on each side until golden, about 3 to 4 minutes per side. Remove chicken to a plate, rest for 10 minutes, then dice it into bite-size pieces.

2-Second Step: In the same pot, melt butter and scrape up the browned bits, also called fond. This is where a lot of the rich flavor comes from. Add diced onion, carrots, and celery, then sauté for about 5 minutes until softened.

3-Third Step: Add minced garlic, Worcestershire sauce, hot sauce, and all seasonings. Cook for about 1 minute so everything smells fragrant and warm.

4-Fourth Step: Stir in flour to coat the veggies. Cook for about 2 minutes, then gradually whisk in chicken broth and half and half. If using it, add the optional chicken bouillon cube. Add frozen peas and bring the soup to a gentle simmer.

5-Final Step: Mix dumpling dough by combining the dry ingredients. Gently stir in cold sour cream, cold milk, and melted butter. Do not overmix. Add diced chicken back to the soup, reduce heat to low, and drop dumpling batter by heaping tablespoons onto the soup surface. Cover and gently simmer for 15 minutes without lifting the lid. Test dumplings with a toothpick so they come out fluffy and cooked through, then garnish with fresh parsley before serving.