In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts, cooking for about 5-7 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.

Add chopped yellow onion, diced celery, and diced carrots to the Dutch oven. Sauté these vegetables for approximately 5-6 minutes until they soften and the onion is translucent. Toss in minced garlic alongside dried thyme, rosemary, and marjoram for an additional minute.

Pour in 4 cups of low-sodium chicken broth, scraping any browned bits from the bottom. Return the chicken to the pot and bring to a gentle simmer. Simmer for about 10-15 minutes until chicken is cooked through.

Once tender, remove the chicken from the pot, shred it into bite-sized pieces, and return it to the broth, stirring to combine.

Mix 2 tablespoons of cornstarch with ½ cup of reserved broth until smooth. Stir this into the simmering soup and cook for another 3-4 minutes until it thickens slightly.

Stir in 1 cup of frozen peas and ½ cup of heavy cream, mixing gently to incorporate. Allow everything to simmer for an additional 2-3 minutes.

In a mixing bowl, combine 2 cups of cake flour with 1 tablespoon of baking powder, 1 tablespoon of sugar, and 1 teaspoon of sea salt. Cut in 4 tablespoons of unsalted butter until the mixture resembles coarse crumbs. Gradually add ¾ cup of milk until just combined.

Drop spoonfuls of the dumpling batter onto the simmering stew. Cover with a lid and let the dumplings steam for about 15 minutes, without lifting the lid.

After 15 minutes, remove the pot from heat, take off the lid, and garnish with chopped parsley before serving.