Prepare the chicken: In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Season chicken pieces generously with salt and pepper on both sides. Add chicken to the pot and brown for 5-6 minutes total, turning once. The chicken doesn't need to be cooked through—just nicely browned for flavor. Transfer to a plate and set aside.

Build the aromatic base: In the same pot, add diced onion, chopped celery, and sliced carrots. Sauté for 4-5 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

Create the flavorful broth: Return the browned chicken to the pot. Pour in 6 cups of chicken broth, making sure the chicken is mostly submerged. Add bay leaves and dried thyme. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer. Cover the pot partially (leave a small gap for steam to escape) and cook for 20-25 minutes until chicken is cooked through (internal temperature of 165°F) and vegetables are tender.

Shred the chicken: Using tongs or a slotted spoon, carefully remove the cooked chicken from the pot and place on a cutting board. Let it cool for 2-3 minutes, then shred or chop into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to combine. Remove and discard the bay leaves at this point.

Make the dumpling dough: While the chicken simmers, prepare your dumplings. In a medium mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. In a separate small bowl or measuring cup, combine 1 cup milk with 3 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and stir gently with a fork or wooden spoon just until combined—the dough should be thick, slightly lumpy, and sticky. Do not overmix or your dumplings will be tough! If adding fresh parsley, fold it in now.

Drop the dumplings: Make sure your chicken and broth mixture is at a gentle simmer—not a rolling boil. Using two spoons or a small ice cream scoop, drop heaping spoonfuls of dumpling dough onto the surface of the simmering broth, spacing them evenly around the pot. You should get 10-12 dumplings. They will expand significantly as they cook, so leave space between them. Do not stir the pot after adding dumplings.

Steam the dumplings: Immediately cover the pot with a tight-fitting lid. Cook undisturbed for 15-18 minutes. Do not lift the lid during this time—the steam is what cooks the dumplings and makes them fluffy! After 15 minutes, check one dumpling by cutting it open with a knife—it should be cooked through with no raw dough in the center. If needed, cook for 2-3 more minutes.

Finish and serve: Once dumplings are fully cooked, remove the lid and gently stir the pot, being careful not to break up the dumplings too much. Taste the broth and adjust seasoning with additional salt and pepper as needed. For a richer dish, you can stir in ½ cup heavy cream at this point. Ladle the chicken and dumplings into bowls, making sure each serving gets plenty of chicken, vegetables, dumplings, and broth. Garnish with additional fresh parsley if desired and serve immediately while hot.