Season and sear the chicken

• Season the chicken breasts with paprika, Italian seasoning, garlic powder, cayenne, salt and pepper.
• Sear the chicken in the pot until browned, then set aside.

Sauté the vegetables

• Melt the butter in the pot.
• Add the carrots, celery and onion and cook until softened.
• Stir in the rosemary and flour and cook briefly.

Build the soup

• Pour in the chicken broth and stir well.
• Return the chicken to the pot and bring to a simmer.

Add the cream and dumplings

• Stir in the heavy whipping cream.
• Cut the biscuits into pieces and drop them into the soup.

Simmer the soup

• Simmer covered.
• Uncover and simmer until the dumplings are cooked through and the soup thickens.