In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, celery, and carrots. Cook for 5–7 minutes until softened and fragrant. Stir in minced garlic and cook for 1 more minute.

Pour in the chicken broth and bring the mixture to a boil. Add the shredded chicken, dried thyme, parsley, salt, and black pepper. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

While the soup simmers, prepare the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Stir in melted butter and milk until a soft dough forms. The dough should be thick but scoopable — do not overmix.

Using a tablespoon, drop small mounds of the dough into the simmering soup. Cover the pot with a lid and let the dumplings cook for 15 minutes undisturbed. They will puff up and become soft and pillowy.

Remove the lid and gently stir in the heavy cream. Let the soup simmer uncovered for 5 more minutes to heat through and allow the cream to integrate fully.

Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs like parsley or chives if desired.