Start by cooking your chicken. You can either bake, poach, or sauté it. If you're using raw chicken, season it with a pinch of salt and pepper, then cook it thoroughly until it reaches an internal temperature of 165°F (75°C). Once cooked, shred the chicken into bite-sized pieces and set it aside.

In a large pot, melt butter over medium heat. Add the onion, garlic, carrots, and celery, then sauté for 5-7 minutes until the vegetables are soft and aromatic. This step is key for building a flavorful base for your broth.

Add the chicken broth to the pot with the cooked vegetables. Bring the broth to a simmer, allowing it to cook for another 10-15 minutes. The flavors from the vegetables will infuse into the broth, creating a rich, savory base for your dumplings.

While the broth simmers, it’s time to make the dumpling dough. In a large bowl, combine the flour, baking powder, salt, and sugar. Add the cold butter and use your fingers or a pastry cutter to incorporate it into the dry ingredients until the mixture resembles coarse crumbs. Gently stir in the milk and egg, mixing until just combined. Be careful not to overmix; you want the dough to stay light and fluffy.

Once the broth is simmering, use a spoon to carefully drop spoonfuls of the dumpling dough into the broth. The dough will expand as it cooks, so leave a little space between each dumpling. Cover the pot with a lid, reduce the heat to low, and let the dumplings cook for 12-15 minutes. Do not lift the lid during this time, as the steam is what helps the dumplings rise and become fluffy.

Once the dumplings are cooked through (you can check by inserting a toothpick into one), gently stir in the cooked chicken. Taste the broth and adjust the seasoning with more salt and pepper if needed. If you like, you can also add a pinch of thyme for extra flavor.

Ladle the chicken, dumplings, and broth into bowls. Garnish with freshly chopped parsley for a pop of color and freshness.