In a medium pot add the skinless chicken breasts. Partially cover and bring to a boil. Reduce heat and simmer until chicken breast are done. Once the chicken has cooled enough to handle, cut into cubes or shred.

Next, in a large stock pot add 1 tablespoon of butter and melt over medium heat.

Next, add the diced onion, celery, and carrots. Next, add the salt, pepper, poultry seasoning, and thyme.  Sauté until onions and celery become translucent.

Then, add 1 carton of chicken stock and bring to a boil.
Cover and simmer vegetables about 15 minutes. After the vegetables have simmered a few minutes add four cups of water and bring to a boil.

Finally, add the dumplings and continue to cook until the dumplings are done, 15-20 minutes.