In a large pot over medium-high heat, combine broth, herbs and spices. Bring to a boil, then add the chicken and reduce heat to medium.
Cover the pot with a tight fitting lid and let the soup simmer for 10 minutes or until chicken is cooked through.
While you wait, chop your veggies and prepare the dumplings.
Combine the dumpling ingredients and form into 8-10 balls using your fingers to pack the dough together gently.
Once the chicken is cooked, remove it from the broth and set aside to let cool prior to shredding it.
Add the veggies into the soup following by the dumplings, which you should place into the soup gently, spacing them out one by one. Pour a little broth over each dumpling and cover the pot with the lid.
Turn the heat up slightly and allow the soup to simmer for 15 minutes, cooking the veggies and the dumplings as it does.
Check to ensure the dumplings are done. They should be on the firm side, so if they are still soft or sticky, flip them in the broth and cook for a little longer.
Once the dumplings are done, shred your chicken and add it back to the soup.
Stir together and serve warm!
