Place the chicken pieces in a large pot and cover with the chicken broth. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined to form a dough.
On a floured surface, roll out the dough to about 1/4-inch thickness. Cut into 1-inch squares or strips.
Add the onion, carrots, and celery to the pot with the broth. Season with salt, pepper, thyme, and parsley. Simmer for about 10 minutes, or until the vegetables are tender.
Gently drop the dumplings into the simmering broth. Cover the pot and cook for about 15 minutes, or until the dumplings are cooked through and fluffy.
Return the shredded chicken to the pot and stir to combine. Cook for an additional 5 minutes to heat the chicken through.
Taste and adjust seasoning as needed before serving.
Variations & Tips
For a creamier version, you can add a cup of heavy cream or half-and-half to the broth before adding the dumplings. If you’re short on time, use a rotisserie chicken and store-bought broth to speed up the process. You can also add peas or mushrooms for extra flavor and texture. For a gluten-free option, substitute the flour with a gluten-free all-purpose blend.