Heat the olive oil or butter in a large pot or Dutch oven over medium heat.

Add the onion, carrots, and celery, and sauté for about 5 to 7 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for another 60 seconds until aromatic.

Pour in the chicken broth, dried thyme, and dried oregano, then bring the mixture to a gentle boil.

Add the shredded chicken to the pot. Reduce the heat to low and let it simmer while you prepare the dumpling dough.

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

Gradually add the milk and melted butter, stirring with a fork just until a soft dough forms. Avoid overmixing, as this can lead to tough dumplings.

Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of the dough into the simmering soup, spacing them out as much as possible.

Cover the pot with a tight-fitting lid. Cook for 15 minutes without lifting the lid. The steam trapped inside is what makes the dumplings fluffy.

After 15 minutes, remove the lid and gently stir in the heavy cream, being careful not to break the dumplings.

Taste the soup and add salt and pepper as needed.

Ladle the soup into bowls, ensuring everyone gets plenty of dumplings. Garnish with fresh parsley and serve hot.