Add the chicken breasts, chicken broth, and water to a large pot. Bring it to a boil, then lower the heat and simmer gently for 20–25 minutes, or until the chicken is tender and cooked through.

Remove the chicken from the pot, shred it into bite-sized pieces, and set aside. Keep the broth in the pot for later.

In a bowl, whisk together the flour, baking powder, salt, and pepper.

In another small bowl, combine the milk and melted butter, then slowly stir the wet mixture into the dry ingredients until a soft dough forms. Avoid overmixing — you just want it combined.

Add the chopped onion, carrots, and celery to the reserved broth. Stir in thyme, garlic powder, and a little extra salt and pepper. Simmer for 10–12 minutes, or until the vegetables begin to soften.

Stir the shredded chicken back into the pot.

Drop small spoonfuls of the dumpling dough directly into the simmering broth. Try to keep them evenly spaced.

Cover the pot and let the dumplings steam and cook through for 15–20 minutes — resist lifting the lid too often so they stay light and tender.

Once the dumplings are cooked and the broth has thickened slightly, taste and adjust seasoning as needed.

Garnish with a sprinkle of fresh parsley and serve hot.