In a large stock pot, saute, onions, celery, and carrots if using fresh carrots, until soft.
Add garlic and saute for one minute, until lightly toasted.
Add water, and no chicken bouillon and bring to a simmer.
In a separate bowl, whisk together 3 cups of milk and 1 cup of all purpose flour.
Slowly, adding no more than 1/4 cup at a time, add the milk and flour mixture to the pot, stirring to combine. This will begin to make your soup thicker and creamier.
Add peas and carrots if using frozen and return to a simmer.
In a separate bowl, combine remaining milk, flour, baking powder, and salt to make the dough for your dumplings.
Using a 1/2 tablespoon scoop, drop the dough into the pot a spoonful at a time until it has all been added.
Stir in two sprigs of fresh rosemary. May use more or less to taste.
Continue to cook at a low simmer for 5-10 minutes, or until the soup has reached your desired consistency. The longer you simmer, the thicker it will be - but remember that the leftovers will get even thicker, so be careful how long you simmer here.