FOR THE SOUP
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 medium carrots, peeled and diced
1 stalk celery, chopped
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
6 c. low-sodium chicken broth
4 boneless skinless chicken thighs
2 boneless skinless chicken breasts
3 sprigs thyme
1 c. heavy cream
Freshly chopped parsley, for serving

FOR THE DUMPLINGS
1 1/2 c. all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. kosher salt
1 large egg
2/3 c. buttermilk
2 tbsp. melted butter