Begin by melting the butter in a large pot or Dutch oven over medium heat. Add the chopped carrots, onion, celery, and pressed garlic. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent.

Add 2 quarts of chicken stock (or water) and the chicken bouillon to the pot. Stir to combine. While the broth heats, toast the dried parsley, oregano, basil, fennel seeds, coriander seeds, and crushed black peppercorns in a dry pan over medium heat until fragrant, about 2-3 minutes. Transfer the toasted spices to a mortar and pestle, grind them into a fine powder, and add to the broth along with the salt and bay leaf. Bring the mixture to a boil.

Once the broth is boiling, gently add the chicken breasts. Cook for about 10 minutes, or until the internal temperature of the chicken reaches 135°F. At this point, the chicken will be slightly undercooked—don’t worry, it will finish cooking later. Remove the chicken from the broth, shred it coarsely using an electric mixer or by hand, and set it aside in the fridge while you finish the soup.

In a small pan, melt butter (about 2 ounces or 4 tablespoons) over medium heat. Add an equal weight of flour (2 ounces, or just under ½ cup), and cook the roux for about 5 minutes, stirring continuously until it takes on a nutty aroma.

Slowly whisk in a ladleful of hot broth from the pot into the roux, ensuring it remains smooth and lump-free. Gradually add more broth, whisking after each addition, until the mixture forms a thick sauce. Pour this back into the main pot and stir to incorporate. Allow the broth to boil for 20 minutes to let it thicken fully.

While the broth simmers, you may notice impurities rising to the surface in the form of froth or small clumps. These are coagulated proteins and other particles from the chicken and vegetables. To skim, use a spoon or a fine mesh skimmer to gently remove these impurities as they gather on the surface. This will result in a clearer, more refined broth.

While the broth continues to simmer, it’s time to prepare the dumplings. In a large bowl, whisk together the flour, baking powder, black pepper, salt, and dried thyme. Shred the cold butter into the flour mixture (similar to how you would make biscuits). Use your hands or a fork to work the butter into the flour until the mixture resembles coarse crumbs. Slowly add the milk, stirring with a fork until a soft dough forms. Be careful not to overmix—you want the butter to stay in cold lumps for tender dumplings.

Using a small 1 oz scoop or spoon, gently drop the dumpling dough into the simmering broth. Be cautious of splashing! Stir gently to prevent the dumplings from sticking together. Lower the heat slightly, cover the pot, and allow the dumplings to steam for 15 minutes. Do not lift the lid during this time, as the steam is essential for cooking the dumplings evenly.

After the dumplings have cooked for 15 minutes, uncover the pot and gently stir. Add the shredded chicken back into the soup. Cover the pot again and let it simmer for an additional 5 minutes. Check the dumplings by cutting one open—it should have a fluffy, biscuit-like interior. If they are still doughy in the center, cover the pot and cook for another 5 minutes, or until the dumplings are fully cooked.

Once the dumplings are cooked and the chicken is heated through, turn off the heat. Serve your chicken and dumpling soup in bowls and enjoy the hearty flavors of this southern classic!