1. In a large pot, melt 4 tablespoons of butter over medium heat. Add chopped onion, diced carrots, and diced celery. Cook for 5–6 minutes until soft. Add minced garlic and cook 1 more minute.

2. Sprinkle 1/4 cup flour over the vegetables. Stir well and cook for 1 minute.

3. Gradually add 5 cups of chicken broth, stirring constantly to avoid lumps.

4. Bring to a simmer, then stir in 2 cups of cooked shredded chicken. Simmer for 10 minutes.

5. In a separate bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

6. Stir in 3 tablespoons melted butter and 3/4 cup milk until a soft dough forms.

7. Drop dough by spoonfuls into the simmering broth.

8. Cover the pot and reduce heat to low. Simmer (do not lift lid) for 15 minutes.

9. Uncover, check dumplings for doneness, and gently stir. Add salt and pepper to taste. Garnish with fresh parsley if desired.