Season the chicken thighs with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 tablespoons oil in a large dutch oven and brown the chicken on medium heat for 5 to 7 minutes per side until golden. Remove and set aside.

In the same pot, add the chopped onion, celery, carrots, and minced garlic. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.

Sprinkle 2 tablespoons of flour over the vegetables, stirring well to coat. Cook for 2 to 3 minutes, stirring constantly to prevent burning. This will help thicken the soup once the stock is added.

Pour in the chicken stock slowly, stirring as you pour, to incorporate the flour mixture smoothly. Add the cream and chopped parsley and return the chicken thighs to the pot, bring to a boil, then reduce the heat to low and let cook, covered, for about 30 minutes or until the chicken is tender.

In a medium bowl, combine the flour, baking powder, and ½ teaspoon salt. For the dumpling fat, either add ½ cup grated Parmesan or mix in 2 tablespoons softened butter until the mixture resembles coarse crumbs. Stir in the milk and lightly beaten egg until the dough just comes together without over-mixing.

In a small bowl, mix 1 to 2 tablespoons cornstarch with 1 to 2 tablespoons cold water to create a slurry. Stir the slurry into the simmering soup and cook for a few minutes until the soup thickens slightly.

Remove the chicken thighs from the soup, shred the meat, and discard the bones. Return the shredded chicken to the pot.

Bring the soup back to a gentle simmer. Drop spoonfuls of the dumpling dough into the soup. Cover the pot and let the dumplings cook for about 12 to 15 minutes without lifting the lid.

Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup and dumplings into bowls, and enjoy your comforting Chicken and Dumpling Soup!