Step 1

Rinse a thawed, whole chicken and pat it dry.

Step 2

In a medium bowl, mix 1/4 cup olive oil and 2T poultry seasoning (you can make your own = 2 t salt, 1/2 t black pepper, 1 t onion powder, 1 t garlic powder, and 2 t Italian seasoning).

Step 3

Pour this mixture between the skin and the meat on the breast and thigh sides of the chicken, then run the rest on the outside.

Step 4

Place the breast side up in a roasting pan or dutch oven and roast in the oven at 400F for 20 minutes per pound or until the internal temperature is 165F.

Step 5

Allow the chicken to cool, then remove all the meat from the carcass and rough chop it into 1" pieces.

Step 6

Add butter to a large pot or dutch oven on medium heat.  Once butter is melted and bubbly, add carrots, celery, onion, garlic, and peas.  Simmer for 10 minutes, stirring occasionally.

Step 7

Add salt, pepper, garlic powder, onion powder, Italian seasoning, and flour to the large soup pot.  Stir and continue simmering on medium heat.

Step 8

After 5 minutes, slowly pour the bone broth into the pot and raise the heat to medium-high heat to bring to a low boil.

Step 9

Combine flour, salt, sugar, and baking powder in a large mixing bowl and whisk.

Step 10

Add cold, grated/cubed butter and cut into the flour mixture with a fork.

Step 11

Add the egg, sourdough starter, and milk to the large bowl and stir with a spoon until the dough is shaggy.  Do not knead.

Step 12

Turn out onto a floured surface and fold the dough a few times to work all the flour in.  Then roll the dough out into a square so it’s about 1/4” thick.  Use a pizza cutter or bench scraper to cut the dumplings to be 1/2” x 1/2”.

Step 13

Once the soup is at a low boil, drop the dumplings in and gently stir.  Continue cooking at a boil for 10 minutes, stirring occasionally.

Step 14

Add the chicken, cream, and shredded cheese.  Stir well, turn the heat down to low, cover with a lid, and wait 10 minutes.

Step 15

Remove from heat, and check with a fork to make sure the dumplings are done, you don't want soggy dumplings.  Serve hot.