Chop the vegetables and add to a stock pot.

Next, add the chicken, stock and water.

Season and add herbs.

Bring to a simmer and cook until the chicken is done.

Remove the chicken and transfer to a cutting board to cool.

Use a slotted spoon to remove the vegetables and herbs from the stock and discard.

Cover the stock while waiting for the chicken to cool enough to handle.

Remove the meat from the chicken and shred.

Bring the stock liquid back to a boil then add the dumplings.

Reduce to a simmer and cook for 20 minutes.

Next, add the shredded chicken and simmer 15-20 minutes longer.

Lastly, add the heavy cream and stir to incorporate just before serving.