Make the Soup:

Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Add Broth and Seasonings: Stir in the chicken broth, garlic powder, dried thyme, salt, and pepper. Bring to a simmer.

Make the Dumplings:

Prepare Dumpling Batter: In a medium bowl, whisk together the flour, baking powder, salt, and parsley (if using). Stir in the milk and melted butter until a soft dough forms.

Combine:

Add Chicken: Stir the shredded chicken into the soup and bring it back to a simmer.

Drop Dumplings: Using a spoon, drop small spoonfuls of the dumpling dough onto the surface of the simmering soup. Cover the pot with a lid and let the dumplings cook for 12-15 minutes, or until they are puffed and cooked through.

Serve:

Serve Hot: Ladle the soup into bowls, ensuring each serving gets some dumplings and chicken.