In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion, carrots, and celery, and cook for 5–6 minutes, stirring occasionally. Add minced garlic and cook for 30 seconds more.

Sprinkle in 2 tablespoons flour, stirring to coat the veggies. Slowly pour in 4 cups chicken broth, whisking to remove lumps. Add shredded chicken, dried thyme, salt, and pepper. Simmer for 10 minutes.

Stir in ½ cup heavy cream or milk for a rich, creamy texture. Let simmer while you make the dumplings.

In a bowl, whisk 1 cup flour, 2 tsp baking powder, and ½ tsp salt. Add 1 tbsp melted butter and ½ cup milk. Stir until just combined. (Optional: fold in chopped parsley or thyme.)

Using a spoon, drop spoonfuls of dough onto the simmering soup, spacing them out. Reduce heat to low and cover tightly.

Cook covered for 15 minutes without lifting the lid. This traps steam and cooks the dumplings through.

Uncover, check that dumplings are fluffy and cooked in the center. Garnish with fresh herbs if desired, and serve hot.