1. Prepare chicken and broth by simmering chicken pieces with onion, celery, and carrots in broth until chicken is tender, then remove, shred, and strain the broth.

2. Enrich the strained broth by adding garlic and fresh herbs, simmer for 10 minutes, stir in cream if desired, and season with salt and pepper.

3. Make the dumpling dough by whisking together flour, baking powder, and salt, cutting in cold butter until coarse crumbs form, then adding milk or buttermilk until a soft dough comes together.

4. Drop spoonfuls of dough into the gently simmering broth for drop-in dumplings, or roll out dough and cut into strips for noodle-style dumplings.

5. Cover the pot and cook dumplings undisturbed for 12 to 15 minutes over low heat until plump and cooked through.

6. Return shredded chicken to the pot, simmer for 5 more minutes, stir gently to combine, then ladle into bowls and serve.