Make the Chicken and Broth

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 6-7 minutes. Remove the chicken and set it aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables begin to soften.
3. Add Garlic: Add the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
4. Make the Broth: Pour in the chicken broth, and add the thyme, rosemary, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
5. Add the Chicken: Return the cooked chicken to the pot, and stir to combine. If you like a creamier broth, add the heavy cream now and stir.

Prepare the Dumplings

1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
2. Add the Wet Ingredients: Pour in the milk and melted butter, and stir until just combined. Be careful not to overmix the dough—lumps are okay.
3. Drop the Dumplings: Using a spoon, drop the dumpling batter by heaping spoonfuls into the simmering broth. Make sure they’re spaced out, as they’ll puff up as they cook.
4. Simmer the Dumplings: Cover the pot with a lid and let the dumplings cook for about 15 minutes. Avoid lifting the lid during this time, as the steam is necessary for the dumplings to cook through. After 15 minutes, check the dumplings by inserting a toothpick into the center—if it comes out clean, they’re done.

Serve and Enjoy

1. Final Touch: Once the dumplings are cooked, give the soup a final taste and adjust the seasoning as needed. Garnish with a sprinkle of dried parsley, if desired.
2. Serve: Ladle the chicken, broth, and dumplings into bowls, and serve hot. Enjoy with a side of crusty bread for dipping!