Sear the Chicken

1. Season chicken with salt and pepper.
2. Heat olive oil in a large soup pot over medium-high heat.
3. Sear chicken for about 3 minutes per side until lightly browned. The center will still be uncooked.
4. Remove chicken and let rest for 10 minutes, then dice into bite-sized pieces. Set aside.

Build the Soup Base

1. Combine all seasonings in a small bowl and set aside.
2. In the same pot, melt butter over medium heat.
3. Add onion, carrots, and celery. Cook for 5 minutes until softened.
4. Add garlic, Worcestershire sauce, and seasonings. Cook for 1 minute.
5. Sprinkle flour over vegetables and stir continuously for 2 minutes.
6. Slowly add chicken broth, stirring constantly to keep the broth smooth.
7. Add the bone broth powder (or bouillon) and stir until fully dissolved.
8. Bring to a gentle simmer.
9. Add diced chicken and simmer while preparing dumplings.

Make the Dumplings

1. In a mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and garlic powder.
2. Add sour cream, milk, honey, and melted butter.
3. Fold gently until just combined.
4. Do not overmix. The dough should be soft and slightly sticky.

Steam the Dumplings

1. Reduce heat to low simmer.
2. Use a cookie scoop or spoon to drop dumplings directly into the soup in an even layer.
3. Spoon a little broth over each dumpling.
4. Cover tightly with lid.
5. Simmer gently for 15 minutes.
6. Do not lift the lid.
7. After 15 minutes, test dumplings with a toothpick. If clean, they are ready.

Finish the Soup

1. Slowly stir in the half-and-half.
2. Allow soup to warm through for 2–3 minutes.
3. Taste and adjust salt and pepper if needed.
4. Garnish with parsley and serve.