Creamy Chicken Pot Pie Soup with Dumplings

Chop the white onion, carrots, and celery.

Create an herb bouquet by tying together bay leaves, fresh rosemary, sage, and thyme with kitchen twine.

In a bowl, season the chicken breasts with all-purpose seasoning, creole seasoning, smoked paprika, cayenne, and Italian seasoning. Massage with 1 tablespoon of olive oil to coat.

In a large skillet or pot over medium-high heat, sear the chicken for 5 minutes on each side until golden brown.

Pour 4 cups of chicken broth into the pot with the chicken. Bring to a boil, then reduce heat and simmer for 5 minutes on each side until cooked through.

Remove the cooked chicken from the pot and set aside to cool slightly. Reserve the cooking broth. Once cool enough to handle, shred the chicken using two forks.

In a large Dutch oven or soup pot, melt 1 tablespoon of butter with the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes until softened.

Stir in the chicken bouillon paste and let it caramelize for a minute. Add the minced garlic and cook for another minute until fragrant.

In a small bowl, combine the garlic & herb seasoning, caramelized onion seasoning, black pepper, smoked paprika, cayenne, Italian seasoning, and ground thyme.

Sprinkle the seasoning blend over the vegetables, along with the freshly minced rosemary and thyme. Stir well to combine.

Add 3 tablespoons of unsalted butter to the pot and let it melt. Stir in 3 tablespoons of all-purpose flour to create a roux, and cook for 2 minutes, stirring constantly.

Place the herb bouquet in the pot. Gradually pour in the reserved chicken cooking broth and an additional cup of chicken broth, whisking constantly to prevent lumps. Bring the soup to a gentle boil.

While the soup simmers, prepare the dumplings. In a large bowl, whisk together 2 cups of flour, baking powder, black pepper, and chopped parsley.

Using your hands, cut in the 4 tablespoons of diced salted butter until the mixture resembles coarse crumbs.

Pour in 3/4 cup of whole milk and mix gently until a shaggy dough forms. Do not overmix.

Roll the dough into small, bite-sized balls.

Carefully drop the dumplings one by one into the simmering soup. Reduce the heat to medium-low, cover the pot, and cook for 10 minutes.

Uncover the pot and continue to cook for another 3 minutes. Gently separate any dumplings that have stuck together.

Remove and discard the herb bouquet. Turn the heat to low and stir in the heavy cream and the remaining 1/4 cup of whole milk.

Stir in the shredded chicken, fresh parsley, and frozen peas. Cook for another 2-3 minutes until everything is heated through.

Ladle the soup into bowls and garnish with shredded white cheddar cheese and more fresh parsley, if desired.