Add 2 tablespoons butter to a large Dutch oven or soup pot. Add the chicken pieces and cook until golden on each side and cooked through, about 10 minutes.
Remove the chicken from the pot and set aside.
Add remaining 1 tablespoon of butter and onion, carrots and celery. Cook until softened, about 5 to 7 minutes.
Add garlic, thyme, salt and pepper, and stir well to combine. Add flour and stir well to combine with the vegetables, then cook for one more minute. Slowly add the chicken broth, whisking continuously. Add the peas, corn and cooked chicken.
Bring to a boil, reduce the heat to low and let simmer for about 10 minutes.
Combine the flour, baking powder and salt in a medium bowl. Stir in the heavy cream until the mixture comes together in a sticky dough.
Using an ice cream scoop, form the dough into small dough balls, about 2 tablespoons per ball.
Spread out the dough balls on top of the soup. Cover and let simmer for 15 minutes. Serve topped with fresh parsley. Enjoy!