Pat the chicken thighs very dry with paper towels and season with salt and pepper on both sides.

Heat a "wide" Dutch oven or pot to medium heat and add the olive oil. Once shimmering, add the chicken thighs and sear on both sides until browned (about 5 minutes per side). Remove the chicken pieces to a cutting board. Once the chicken cools, chop it into bite-sized pieces.

Add the butter onion, carrot, and celery along with a pinch of salt and saute until soft (about 7-10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.

Add the flour and mix well, cooking until no white specks appear (about 2 minutes). Turn the heat to high and add the white wine and mix well. Cook for 30 seconds, then add the chicken stock and chicken base while whisking and scraping the bottom of the pot with a wooden spoon to remove any brown bits.

Add the chicken pieces, thyme, sage, Worcestershire sauce, peas, and heavy cream. Once boiling, turn the heat down to low and cover the pot leaving it slightly ajar. Let the soup simmer for at least 15 minutes. Taste the soup and adjust salt and pepper if required.

In a large mixing bowl, combine the cake flour, baking powder, onion powder, granulated garlic, thyme, sage, and salt.

Add the melted butter, sour cream, and milk. Gently mix the batter until just combined.

Using a small cookie scoop drop dumplings into the soup, leaving a bit of space between each one since they will increase in size. After dropping the dumplings, again cover with the lid, leaving it slightly ajar. After 12-15 minutes taste a dumpling and check for tenderness. Once the dumplings are tender remove the pot from the heat and top with parsley and green onions. Enjoy!