Chop chicken breasts into bite-sized pieces and season with salt and pepper.

In a large pot over medium heat, add olive oil and sauté garlic, carrots, and celery until tender (about 5 minutes).

Pour in the chicken broth and bring to a gentle boil; then add the seasoned chicken pieces.

In a mixing bowl, combine flour, baking powder, milk, melted butter, salt, and pepper to create a thick batter.

Once the broth is boiling gently again, drop spoonfuls of the dumpling batter into the pot. Cover tightly with a lid and steam for about 15 minutes until fluffy.

Garnish with fresh thyme and parsley just before serving.