Melt butter in a large saucepan over medium heat. Cook garlic, carrots, onion and celery until the vegetables are softened.
Add in flour and cook for a minute to brown. Add in the shredded chicken, chicken broth, milk, salt, pepper, dried basil and dried oregano. Let simmer for about 10 minutes.
For the dumplings, in a medium bowl whisk together flour, salt, baking powder and milk. Using either a cookie scoop or a spoon, drop dumpling batter into the chicken mixture.
Cover and let simmer for about 15 minutes, until the dumplings come out clean with a toothpick.
