Build the flavor base

Melt butter in a large pot over medium heat. Add the onion, carrots, and celery. Stir and cook until everything softens and smells amazing—about 5 minutes. Toss in the garlic and cook for 30 seconds. Don’t burn it. Nobody likes burnt garlic drama.

Add the chicken

Nestle the chicken right into the veggies. Season with salt, pepper, and herbs. Let it cook for a few minutes per side until lightly golden. You’re not cooking it through yet—just building flavor like a pro.

Create the creamy broth

Sprinkle flour over everything and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring. Bring it to a gentle simmer, then add the milk or cream. The broth should start looking silky and luxurious.

Simmer and shred

Cover and let it simmer gently for about 20 minutes. Remove the chicken, shred it with two forks, and return it to the pot. Taste the broth. Adjust seasoning like you mean it.

Make the dumpling dough

In a bowl, mix flour, baking powder, salt, and herbs. Stir in milk until a soft dough forms. It should be thick but scoopable—not soup, not brick.

Drop and cook

Drop spoonfuls of dough directly into the simmering broth. Cover the pot and do not peek for 15 minutes. This is serious dumpling business. Peeking ruins the steam, and steam is how dumplings become fluffy legends.