Follow these steps to create your own bowl of comfort:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the sliced carrots, celery, thyme, and oregano. Cook for another 3-4 minutes until the vegetables begin to soften.
3. Pour in the chicken broth and bring to a gentle boil. Reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
4. Add the shredded chicken to the pot, stirring well. Season with salt and pepper to taste.
5. While the soup simmers, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
6. Drop tablespoon-sized portions of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they’re cooked through and fluffy.
7. Garnish with fresh parsley if desired, and serve hot, savoring each spoonful.

One of my fondest memories is making dumplings alongside my abuela, who taught me that there’s no such thing as a perfect dumpling — only the satisfaction of making them with love.