For the Soup

• 1 tablespoon olive oil
• 2 lbs bone-in, skinless chicken breasts or thighs
• Salt and pepper, to taste
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/3 cup all-purpose flour
• 4 1/2 cups chicken broth
• 1 chicken bouillon cube (optional)
• 1 1/2 cups half and half
• 3/4 cup frozen peas

Seasoning Mix

• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon mustard powder
• 1/4 teaspoon ground sage
• 1/8 teaspoon black pepper

For the Dumplings

• 2 cups cake flour (or all-purpose)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 teaspoons sugar
• 3/4 cup cold sour cream
• 1/4 cup cold milk
• 4 tablespoons butter, melted