Step 1

Dry chicken pieces with a paper towel. Season with salt and pepper. Add oil to a large, heavy pot (enameled Dutch oven) over medium-high heat. Cook chicken on both sides until nicely browned (no need to cook all the way through, we'll add the chicken back in later). Place chicken on a plate.

Step 2

Reduce heat to medium. Add butter to same pot. Once melted, add carrots, celery and onion. Stir and cook for about 5 minutes. Stir in Italian seasoning, garlic powder, onion powder, and flour. Stir and cook until combined and fragrant, about 1 minute.

Step 3

Add chicken back to the pot, along with chicken broth. Stir, cover, and simmer over medium-low for about twenty minutes.

Step 4

Meanwhile, start on dumplings. Whisk together the dry ingredients, then pour in the milk. Stir until just combined. If it's too dry, add another splash of milk.

Step 5

After the soup has simmered, remove the chicken to a clean plate. Use two forks to remove the meat from the bones. Add the chicken back to the pot.

Step 6

Add milk to the pot and stir to combine. Use a tablespoon to scoop dumplings from the dough. Scoop and drop the dumplings right on top. Cover and simmer for another 15 minutes.