In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add one finely chopped onion, two peeled and chopped carrots, and one finely chopped celery rib. Sauté for about 7 minutes, or until the onions turn translucent and fragrant. Stir in a teaspoon of dried oregano, followed by salt and pepper to taste, then add three minced garlic cloves and cook for an additional minute.

Pour in 6 cups of low-sodium chicken broth and gently add four boneless, skinless chicken thighs and two chicken breasts along with three thyme sprigs. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the chicken is thoroughly cooked. Remove the chicken, shred it, and return it to the pot.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 tablespoon of baking powder, and 1.5 teaspoons of kosher salt. Create a well in the center and add one large egg, 2/3 cup of buttermilk, and 2 tablespoons of melted butter. Mix gently until just combined; avoid overmixing to keep the dumplings light.

Stir the shredded chicken back into the pot along with 1 cup of heavy cream, incorporating these ingredients thoroughly. Using a scoop or spoon, drop dollops of the dumpling batter into the simmering soup. Cover the pot and cook for about 10 minutes, or until the dumplings are puffed up and cooked through, giving them a delightful fluffy texture.

Ladle the warm Chicken & Dumplings into bowls and add extra salt and pepper as desired. Garnish with finely chopped fresh parsley for a burst of color and flavor. This comforting dish is best enjoyed fresh, ideally accompanied by a slice of crusty bread or a simple green salad to complete your meal.