For the soup:

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, grated
• 1 onion, diced
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup dried shiitake mushrooms (you can use fresh baby mushrooms but if using dehydrated mushrooms, make sure to add them to a bowl of boiling water and let them sit for 10 minutes before draining and adding to soup)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3/4 teaspoon dried dill
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Vegeta seasoning
• 1 lb. leftover chicken, shredded
• 8 cups water

For the dumplings:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/3 cup parmesan cheese
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3/4 teaspoon dried dill
• 1 cup milk