In a large Dutch oven or pot melt butter over medium heat until it sizzles. Add diced carrots, celery, parsley, salt, pepper, paprika and poultry seasoning. Stir and cook until vegetables are softened.
Add cream of soup, broth and cooked chicken. Stir and bring to a boil over high heat. After it comes to a boil, lower heat to "Low" and let simmer while making dumplings.
In a medium bowl, whisk together flour, baking powder, salt and garlic powder. In a measuring cup mix together melted butter and milk. Pour wet mixture into flour mixture and mix together with a fork until a dough ball forms.
Using a 1 1/2 inch cookie scoop or large tablespoon drop dough balls into soup leaving a little space in between each. Place lid on and let simmer for 20-25 minutes to fully cook the dumplings.