1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
1 cup milk
1/2 cup heavy cream
Directions
1. Heat the olive oil in a large pot over medium heat. Add onions, celery, and carrots, and cook until they are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
2. Pour in the chicken broth and bring to a boil. Add the cooked chicken, thyme, parsley, salt, and pepper, and reduce heat to a simmer.
3. In a separate bowl, mix the flour, baking powder, and 1/2 teaspoon salt. Stir in the melted butter and milk to form a soft dough.
4. Drop tablespoon-sized balls of dough into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they are firm and puffy.
5. Stir in the heavy cream and let the soup cook for another 5 minutes, uncovered, until heated through.
6. Adjust the seasoning with more salt and pepper if needed, and serve warm.
Variations & Tips

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For picky eaters, you may replace some of the vegetables with peas or corn, which are generally well-liked by children. Another great tip is to add a pinch of nutmeg to the creamy base for a subtle hint of spice. For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free mix.