In a large pot over medium heat, melt 3 tablespoons of butter. Once melted, add the diced chicken thighs and cook for 6–8 minutes until they are golden brown and cooked through, stirring occasionally to ensure even browning.

Pour in 6 cups of chicken broth into the pot, followed by 1 cup of milk, 1 tablespoon of dried thyme, 1 teaspoon of salt, 1 ½ teaspoons of black pepper, and ½ teaspoon of garlic powder. Stir all the ingredients together until well combined. Allow the mixture to come to a gentle simmer—this should take about 3–4 minutes.

Add 1 cup of diced carrots to the simmering soup mixture. Stir everything together, then cover the pot with a lid. Let it simmer on low heat for 30 minutes.

While the soup base simmers, prepare your dumpling dough. If using a mix, follow the package instructions. For homemade dumplings, combine ½ cup of all-purpose flour, 2 tablespoons of parsley, and any additional seasonings you prefer in a bowl. Mix until a soft dough forms.

After the soup has simmered for 30 minutes, drop tablespoon-sized portions of the dumpling batter into the bubbling soup. Cover the pot tightly and cook for an additional 15 minutes without lifting the lid.

Once the dumplings are cooked, carefully ladle the soup into bowls, ensuring each serving has dumplings and tender chicken. Garnish with freshly chopped parsley.