The key to this dish lies in selecting the right ingredients—fresh, simple, and wholesome. I always choose chicken thighs for their rich flavor and tenderness, but you can use breasts if you prefer leaner meat. When it comes to the dumplings, a mix of flour and baking powder gives them that light, airy texture I love. And don’t skip the fresh herbs; they add a burst of brightness that elevates the whole dish. I like to keep things straightforward but flavorful, just like my mom taught me.

• 2 pounds boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 medium onion, finely chopped
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk (or buttermilk for extra tang)
• 2 tablespoons unsalted butter, melted