• Melt the butter in a large pot or dutch oven over medium high heat.  Add in the onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables are soft.
• Add in the garlic and cook for 1 minute until aromatic.
• Stir in the flour and cook for 1 minute, stirring constantly.
• Gradually add in the chicken broth and water, stirring to combine.
• Bring the mixture to a boil. Stir in the chicken, Worcestershire sauce, salt, pepper and dried thyme leaves.
• Simmer on low for approximately 20 minutes until the chicken is cooked through. Remove the chicken, shred and return it back to the pan.
• Stir in the half and half and frozen peas and allow them to cook while you prepare the dumplings.

For the Dumplings:

• Whisk together the flour, baking powder, salt and thyme together in a mixing bowl.
• Make a well in the center of the flour mixture and pour in the milk and melted butter.
• Stir together with a wooden spoon or spatula until just combined.
• Use a cookie scoop to drop the dumpling dough into the soup. Do not overlap the dumplings.
• Once the dumplings are added to the pan, gently push them down into the soup so that a small amount of liquid covers them.
• Bring the mixture to a low simmer. Cover and cook the dumplings for 15 minutes with the lid on the pan. Do not remove the lid during this cook time.
• After this time, check the doneness of the dumplings by inserting a toothpick into the center of a dumpling to ensure that the toothpick comes out clean. If the dumplings are not done, continue to cook, covered for a few more minutes until cooked through.
• Once the dumplings are cooked through, serve warm topped with parsley and enjoy!