Step 1: Prepare the Soup

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
3. Stir in minced garlic and cook for another 30 seconds.
4. Pour in the chicken broth and bring to a gentle simmer.
5. Add shredded chicken, dried thyme, dried parsley, salt, and black pepper. Let simmer for 15 minutes.
6. (Optional) Stir in heavy cream for a richer, creamier broth.

Step 2: Make the Dumplings

1. In a mixing bowl, whisk together flour, baking powder, and salt.
2. Stir in milk and melted butter until just combined (do not overmix).

Step 3: Cook the Dumplings

1. Drop spoonfuls of dumpling dough into the simmering soup using a tablespoon.
2. Cover the pot and let the dumplings cook for about 15 minutes. Do not lift the lid during this time.
3. Check dumplings for doneness by inserting a toothpick; it should come out clean.

Step 4: Serve

1. Ladle the soup into bowls, ensuring each serving gets a few dumplings.
2. Garnish with additional parsley if desired.
3. Serve hot and enjoy!