Heat a medium pot over medium heat. Add a splash of water or a small amount of cooking spray if desired, then sauté diced onions and celery until softened, about 3-4 minutes.
Add diced carrots and parsnips to the pot. Continue to sauté for an additional 3 minutes to begin softening the root vegetables.
Cut the chicken breast into bite-sized pieces. Add the chicken to the pot, seasoning with salt and pepper, and sauté until it begins to brown on all sides.
Sprinkle the whole wheat flour over the ingredients. Stir well to coat the chicken and vegetables, letting the flour cook slightly for 1-2 minutes.
Pour in the low-fat milk and about 1 cup of water. Stir continuously, allowing the mixture to thicken into a creamy consistency. Simmer for 8-10 minutes until the chicken is fully cooked and the vegetables are tender.
For the dumplings, combine the egg white with the mixed fresh herbs, a pinch of salt, and pepper in a small bowl. Stir lightly until well combined.
Drop spoonfuls of the dumpling mixture into the simmering stew. Cover the pot and let the dumplings steam for about 5-7 minutes until they are puffed and cooked through.
Taste and adjust seasoning if needed, then serve hot in bowls. Enjoy the balance of tender chicken, hearty vegetables, and light herb dumplings in every spoonful.