Prepare the Soup Base:

In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are tender. Add the garlic and cook for an additional minute until fragrant.

Build the Soup:

Pour in the chicken broth and bring it to a simmer. Add the shredded chicken, thyme, rosemary, salt, and pepper. Let the soup simmer for 15-20 minutes to allow the flavors to meld together.

Make the Dumplings:

In a medium bowl, combine the flour, baking powder, salt, and garlic powder. Add the softened butter and mix until crumbly. Stir in the milk and chopped parsley, mixing until a dough forms.

Add the Dumplings:

Drop spoonfuls of the dumpling dough into the simmering soup, making sure they are spread out. Cover the pot with a lid and let the dumplings steam for 12-15 minutes. Do not lift the lid while the dumplings cook.

Finish the Soup:

Once the dumplings are cooked through (they should be fluffy), stir in the milk or heavy cream to add creaminess to the soup. Taste and adjust seasoning if necessary.

Serve:

Ladle the soup into bowls, making sure to get a dumpling in each serving. Garnish with chopped parsley and cracked black pepper for extra flavor.