Begin by seasoning the chicken pieces with salt and pepper on each side.
Heat the olive oil in a large soup pot over medium-high heat.
Place the chicken in the pot and brown for about 3 minutes on each side until golden but still pink inside.
Remove the chicken from the pot and set aside to rest for 10 minutes before chopping into bite-size bits, discarding the bones.
Mix together all the dried seasonings and set them aside.
In the same pot, melt the butter over medium heat, scraping the bottom to loosen any browned bits.
Stir in the diced onion, carrots, and celery, cooking for about 5 minutes until softened.
Add the minced garlic, Worcestershire sauce, hot sauce, and the reserved seasonings and cook for another minute to release their flavors.
Sprinkle in the flour, tossing to coat the vegetables and cook for 2 minutes, stirring nonstop to avoid lumps.
Gradually pour in the chicken broth, stirring constantly and scraping any brown bits from the pot surface.
Slowly stream in the half and half the same way, then add the chicken bouillon cube if using.
Stir in the frozen peas and bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered while you prepare the dumplings.
In a medium bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and sugar.
Add the cold sour cream, milk, and melted butter, folding gently to form a dough without overmixing to keep dumplings light.
Return the chopped chicken and any accumulated juices to the pot and stir well, lowering the heat to a gentle simmer.
Using a small scoop, drop dumpling dough pieces evenly over the surface of the simmering soup.
Spoon a little broth over each dumpling, cover the pot tightly with a lid, and increase the heat slightly to maintain a gentle simmer.
Cook for 15 minutes without uncovering to allow the dumplings to steam and become fluffy.
After 15 minutes, test a dumpling’s doneness by inserting a toothpick in the center; if it comes out clean, they’re ready.
If needed, cover and simmer for a few more minutes until fully cooked.
Finish by sprinkling chopped parsley over the dish before serving warm.
