In Dutch oven, flour and brown chicken in butter. Remove. Sweat veggies. Add more butter if necessary. Add chicken. Add rosemary, thyme, salt and pepper. Add stock. Simmer until chicken is tender.
To make the dumplings, sift dry ingredients. Cut in shortening. Add milk and parsley.
By the spoonful, drop dumpling mix into the soup. Cook for ten minutes uncovered. Serve.