Sauté the diced onion, minced garlic, diced carrots, and diced celery in a little bit of oil until the vegetables are tender.

Add the chicken to the pot and cook until browned on all sides.

Pour in the chicken broth, dried thyme, dried basil, salt, and pepper, and bring the mixture to a boil.

Reduce the heat and let the mixture simmer.

Combine the flour, baking powder, and salt in a bowl, then add the melted shortening or butter and mix until the dough comes together.

Gradually add the warm water and mix until a sticky dough forms.

Turn the dough out onto a floured surface and knead a few times until it comes together.

Divide the dough into small balls, about 1 inch in diameter, to form the dumplings.

Add the dumplings to the pot, cover, and let cook for 15-20 minutes, or until they are cooked through and float to the surface.

Serve the soup hot, garnished with chopped fresh herbs if desired.