• Heat the olive oil in a 4 ½ quart soup pot over medium-high heat.
• Season chicken with salt and pepper.  Add the chicken to the pot and cook for 3 minutes per side, until nice and browned. Remove from pot and set aside to rest.
• Add a little more olive oil if the pot is dry and add the diced onions, celery, and carrots. Cook for 5 minutes and then add the minced garlic, Worcestershire sauce, Italian seasoning, and poultry seasoning.
• Add the flour and cook for 2 minutes, stirring continuously.
• Slowly add in the chicken broth, stirring continuously. Don’t forget to scrap up any of that front that may have developed on the bottom of the pot.
• Add in the half and half, better than bouillon, diced chicken, frozen peas, dry sherry, Italian seasoning, and poultry seasoning.
• Bring to a very gentle simmer while you make the dumplings

Dumplings

• In a medium bowl combine the all-purpose flour, baking powder, baking soda, salt, poultry seasoning, and sugar.
• Fold in the milk, sour cream and melted butter. Don’t over mix or you will get a dense dumpling.
• Using a teaspoon or a cookie scoop, carefully drop the dumplings into the soup in an even layer. Turn once to coat both sides in the broth.
• Cover tightly and keep at a gentle simmer for 15 minutes. Don’t lift the lid or the dumplings will not steam.
• Remove the lid and insert a toothpick into the middle of the dumplings. If it comes out clean the dumplings are done, if not, just cover again and simmer for a couple of more minutes.
• Serve hot and garnished with parsley and enjoy!