1. Start by heating the chicken broth in a large pot over medium heat. You want it hot but not boiling yet, around a gentle simmer works best.
2. While the broth heats, melt the butter in a skillet over medium heat. Add the chopped onion, celery, and carrots. Cook until softened and fragrant, about 7-8 minutes. This step fills the kitchen with that nostalgic aroma I always associate with family dinners.
3. Add the cooked vegetables to the simmering broth along with the shredded chicken. Stir in the garlic powder, half the salt, and half the pepper. Let it all cook together gently for 10 minutes to marry the flavors.
4. Now for the dumplings! In a large mixing bowl, whisk together the flour, baking powder, remaining salt, and pepper. In a separate small bowl, beat the egg with the water (or milk), then pour it into the dry ingredients. Stir gently until just combined—be careful not to overmix, or your dumplings will be tough.
5. Drop spoonfuls of the dumpling batter onto the simmering chicken mixture. They should float on top. Cover the pot with a lid and let the dumplings steam for about 15 minutes. Avoid lifting the lid too often, or you’ll lose that precious steam that makes them fluffy.
6. Once the dumplings are cooked through and puffed up, stir in the whole milk or heavy cream for a velvety finish. Taste and adjust seasoning if needed.
7. Sprinkle fresh parsley over the top just before serving for a touch of brightness and color.

One trick I’ve learned from years of juggling family dinners is to prep the veggies and shred the chicken earlier in the day. It makes the actual cooking feel less frantic and more enjoyable—a little moment to breathe and connect, even on a busy evening.