Melt butter in a 4-quart pot over medium heat. Cook onion, celery, and carrot for two minutes, stirring often. Add the garlic and cook for one minute. Add the potato, salt, pepper, and Italian seasoning and cook for another minute.

Stir flour into vegetables and cook for one minute, then stir in chicken stock. Stir to remove anything stuck to the bottom of the pan. Cover and bring to a boil.

Meanwhile, make the dumplings by stirring all ingredients for the dumplings in a medium-sized bowl. The mixture will be thick. Set aside.

Cook until the soup is boiling and then cook until the potatoes are fork-tender, about 4-5 minutes.

Add the chicken and peas to the pot and stir.

Drop dumplings into the pot using two spoons. This recipe makes about 6 dumplings, unless you want them smaller or larger.

Cover the pot and cook until the dumplings are cooked through, 8-11 minutes. Serve hot.