• In a large pot (like a dutch oven), melt the butter over medium-high heat. Add onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften.
• Add garlic and cook for 1 to 2 minutes more.
• Add flour and stir to combine. Cook for 1 minute.
• Add evaporated milk and chicken stock and stir together until combined well.
• Bring to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

Dumplings

• In a large bowl, whisk together flour, baking powder, pepper, salt, and thyme.
• Make a well in the center of the flour mixture and pour in the milk and melted butter. Using a wooden spoon or rubber spatula, stir together until a nice dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
• Using a 1 ½ tablespoon cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
• Place the lid on your pot and lower the heat to a low simmer (you don't want the soup to scorch, but you want it hot enough to cook the dumplings). Cook for 15 minutes. Cut one dumpling in half to make sure they are cooked through.
• If the dumplings are done, serve while hot. If the dumplings are not done, cook for an additional 2-3 minutes.