1. In a large heavy bottomed pot like a Dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes, until vegetables begin to soften. Add garlic and cook for 1 minute more.

2. Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the evaporated milk and chicken stock, stirring to combine. Keep stirring to prevent burning or lumps.

3. Bring to a boil and add the chicken, thyme, black pepper, and salt. Lower the heat and let the soup simmer, uncovered, while you make the dumplings.

4. In a medium sized bowl, whisk together the flour, baking powder, pepper, salt, and thyme for the dumplings.

5. Make a well in the center of the flour mixture and pour the milk and butter into the center. Stir together with a wooden spoon or rubber spatula until a dough ball forms. Do not over-mix.

6. Using a medium-sized cookie scoop or two spoons, scoop dough and drop directly into the simmering soup. Distribute them evenly around the pot and gently press them down so the soup runs over the tops.

7. Place the lid on the pot and reduce heat to a low simmer. Cook dumplings for 15 minutes with the lid on.

8. Halfway through cooking, press the dumplings back under the broth and break up any that are sticking together.

9. Check a dumpling by cutting in half to ensure it is cooked through. If needed, cook an additional 3 to 4 minutes.

10. Once dumplings are cooked through, serve hot!