• In a large saucepan over medium heat, melt the 3 tablespoons unsalted butter and add the 1 minced small yellow onion, 1 thinly sliced celery rib, and 2 peeled and diced medium carrots. Cook, stirring occasionally, until onion is translucent, about 4 minutes.
• Whisk in the ¼ cup all-purpose flour and cook, stirring, for 1 minute. Slowly add 2 cups chicken broth, stirring constantly, and bring to a boil.
• Reduce the heat and simmer for 5 minutes. Stir in 2 cups diced cooked chicken, ⅓ pound green beans cut into 1-inch pieces, and salt and pepper to taste.

Dumplings

• In a large bowl, whisk the 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon coarse salt, and 2 tablespoons chopped fresh parsley.
• Cut the 2 tablespoons cubed cold unsalted butter into the flour mixture until it's distributed throughout, then stir in ½ cup whole milk. Drop heaping spoonfuls of the dumpling batter on top of the chicken mixture.
• Cover and simmer until dumplings are cooked through, about 12-14 minutes. Garnish with additional chopped parsley before serving.