1️⃣ Sauté the Veggies: In a large pot, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for 1 more minute.
2️⃣ Make the Base: Stir in the flour and cook for 1 minute, stirring constantly. Slowly add evaporated milk and chicken stock while stirring to prevent lumps.
3️⃣ Simmer the Soup: Bring to a boil, then add the chicken, thyme, black pepper, and salt. Reduce heat and let it simmer uncovered while you make the dumplings.
4️⃣ Make the Dumplings: In a bowl, whisk together flour, baking powder, salt, pepper, and thyme. Make a well in the center and pour in the milk and melted butter. Stir until a dough ball forms.
5️⃣ Cook the Dumplings: Using a cookie scoop or two spoons, drop dough balls into the simmering soup. Gently press them down so the broth covers them slightly.
6️⃣ Let it Cook: Cover the pot and simmer for 15 minutes. Stir gently, then check a dumpling to ensure it’s cooked through. If needed, cook for an additional 3-4 minutes.
7️⃣ Serve & Enjoy!