• Heat one tablespoon of olive oil in a soup pot or Dutch oven over medium heat then add bite size pieces of chicken.
• Season with salt and pepper to taste and sprinkle on the garlic powder. Sear both sides of the chicken then remove it from the pot.
• In the same pot add the carrots, celery, onion and finely minced thyme. Season with salt and pepper to taste and cook 3-4 minutes over medium heat or until the carrots are starting to become tender. 
• Reduce the heat to low then add the butter. Once the butter melts, sprinkle the flour over the top and cook 1 minute stirring constantly.
• Pour in the chicken stock and half and half, add the bay leaf and return the chicken to the pot. Give it a good stir then add salt to taste (I normally add 1/2 to 1 teaspoon but season to your preference).
• Bring to a full boil then reduce the heat to low. Simmer covered 10 minutes then fold in the frozen peas and parsley.

The Dumplings:

• While the pot is simmering whisk the flour, baking powder, salt and parsley together in a medium bowl. Pour in the half and half stirring just until it’s blended (overmixing will cause the dumplings to be dense).
• Drop the dumplings one at a time with a small scooper or tablespoon into the simmering pot leaving a little space between them. You’ll want the dumplings as close in size as possible so they cook evenly.
• Cover the pot and simmer on low for 12 minutes (no peeking!) or until the dumplings are fluffy and cooked through. To check doneness, insert a toothpick into the center. It should come out clean when they’re ready to eat.
• Garnish with fresh parsley, ladle into bowls and serve right away.