1-First step: Start the vegetable base Set a large wide pot over medium heat and add 2 tablespoons olive oil. Once the oil is warm, add the diced celery, diced carrots, and chopped onion. Cook for about 3 minutes, stirring now and then, until the vegetables begin to soften. Add the minced garlic and cook for 30 seconds more, just until fragrant.

2-Second step: Build the roux Stir in the unsalted butter and let it melt. Then add the 1/3 cup all-purpose flour and whisk for about 1 minute. This creates a roux that helps thicken the broth later. Keep whisking so the flour cooks a bit and does not taste raw.

3-Third step: Add broth and seasoning Slowly pour in the chicken broth while whisking or stirring constantly. Add the chicken bouillon paste or cubes and scrape the bottom of the pot so any browned bits dissolve into the broth. Stir in the thyme, sage, rosemary, kosher salt, and black pepper.

4-Fourth step: Cook the chicken Add the boneless skinless chicken breasts or thighs to the pot and bring everything to a boil. Once it reaches a boil, cover the pot, reduce the heat, and let it simmer for about 10 minutes. The chicken should be fully cooked and tender enough to shred or chop later.

5-Fifth step: Finish the soup base Remove the chicken and place it on a cutting board. Stir in the evaporated milk and frozen peas. Keep the heat at a gentle simmer while you prepare the dumplings. Taste the broth and adjust the seasoning if needed.

6-Sixth step: Mix the dumpling dough In a bowl, combine 1 2/3 cups all-purpose flour, baking powder, and 1/2 teaspoon kosher salt. Make a well in the center and add the milk, sour cream, and melted butter. Stir gently until the dough just comes together. Do not overmix, because that can make the dumplings dense instead of fluffy.

7-Seventh step: Drop and steam the dumplings Use a spoon to drop teaspoon-sized portions of dough into the simmering soup. Keep them small because they will double in size as they cook. Try to space them out so they have room to puff up. Cover the pot and simmer on low for 12 to 15 minutes. Avoid lifting the lid too often, since trapped steam helps the dumplings cook through. If they still seem doughy in the middle, give them a few more minutes.

8-Eighth step: Finish and serve Chop the cooked chicken into bite-sized pieces and stir it back into the soup. Gently break apart any dumplings that are sticking together if needed. Taste again and adjust the seasoning. Then ladle the Chicken And Dumplings into bowls and top with fresh chopped parsley. Serve it hot for the best texture. The broth should be creamy, the vegetables tender, and the dumplings soft all the way through. This is the kind of meal that works well with simple sides like a green salad, roasted vegetables, or warm bread.