(If starting with a whole chicken)

Rinse a thawed, whole chicken and pat it dry.  

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.  

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.  

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

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.  

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

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.

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

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

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

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”. 

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.

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

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