First, cut the vegetables that will be used in the mirepoix (carrots, celery, and onions). Dice the onions and cut the celery and carrots into ½ inch chunks, and then set them aside.
Add butter and olive oil to the bottom of your pot (I highly recommend using a 9.5 quart dutch oven (affiliate link) for this recipe. Once butter has melted, add the chicken in a single layer at the bottom of the pot. Season the chicken with sea salt flakes, pepper, and a pinch of thyme, and then flip to sear. Season the other side of the chicken as well prior to searing.
Once seared on both sides, remove chicken from the pot and set aside.
After removing the chicken from the pot, add the carrots, celery, onion, chicken base, and butter. Stir everything together well before adding in minced garlic. Next, stir everything until well combined and all vegetables are coated with butter and chicken base. Next, add in the flour and stir well to coat again. This completes the components of the mirepoix.
Next, stir everything until well combined and all vegetables are coated with butter and chicken base. Next, add in the flour and stir well to coat again. This completes the components of the mirepoix.
Once the mirepoix is ready, add water, thyme, bay leaves, and rosemary and give the mixture one good stir so that everything is well distributed. Cover the pot and let it simmer for an hour. As the soup is simmering, cut up the potatoes for the next step and set aside. After the soup has simmered for an hour, remove the cover, stir, and gently add the whole pieces of cooked chicken and diced potatoes into the soup. I do this to not only let the chicken finish cooking, but to also infuse as much flavor as possible as it cooks. As the chicken and potatoes continue to cook, prepare the dumpling dough.
As the chicken and potatoes cook, add flour, eggs, melted butter, baking powder, and sea salt flakes to a separate bowl. Mix ingredients and knead the dough. Set dough aside, no need to shape the dumplings ahead of time.
Remove the chicken from the pot, immediately shred it on a plate, pulling it into bite-sized portions. Once the chicken is shredded, then add it back to the soup pot and stir in cream.
Break off small pieces of dumpling dough and drop it into the soup. Dumplings puff-up and float to the surface when they're ready.
Remove from heat and serve hot/warm! Feel free to garnish with a little parsley (or don't-it's delicious either way).