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Place chicken, broth, and onion in a large Dutch oven. Cut 1 celery stalk and 1 carrot in half crosswise; add to Dutch oven with thyme or parsley sprigs, salt, and pepper. Bring to a boil over high; reduce heat to low. Cover and simmer, undisturbed, until chicken is cooked through and easily pulls away from bone, about 20 minutes. Remove chicken; let cool slightly. Using 2 forks, pull chicken apart into bite-size pieces; discard skin and bones, herb sprigs, and cooked vegetables, reserving broth in Dutch oven.
Prepare Drop Dumplings: Stir together flour, cornmeal, baking powder, and kosher salt in a medium bowl. Stir in buttermilk and melted butter until dough comes together. Let stand 5 minutes.
Return broth to a simmer over medium-low. Thinly slice remaining carrot and celery stalk, if desired; add to broth with pulled chicken. If desired, whisk together cream and flour in a small bowl until smooth; stir into broth. Gradually drop tablespoons of dough into broth. Cover and simmer gently over low, until dumplings are cooked through, about 10 minutes. Remove from heat. Garnish with pepper and chopped thyme or parsley.