• Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery, cooking for about 5 minutes until softened.
• Stir in garlic and cook for an additional minute for enhanced flavor.
• Sprinkle in the flour and stir constantly for one minute to create a roux. Be careful not to let it brown, as you want it light and smooth.
• Slowly pour in the evaporated milk and chicken stock while stirring. Keep stirring until the mixture becomes smooth and creamy.
• If using raw chicken, add it now along with the extra cup of broth. Allow it to simmer for 20 minutes until fully cooked, then shred the chicken and return it to the pot. If using cooked chicken, add it now along with thyme, salt, and pepper.

Dumpling Preparation

• While the soup simmers, make the dumpling dough. 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 gently until a dough forms, but do not overmix.
• Using a cookie scoop or spoons, drop the dough balls onto the simmering soup. Spread them out evenly and gently press down so the soup coats the top.
• Cover the pot with a lid and simmer for 15 minutes without lifting the lid. Check one dumpling by cutting it open; it should be fluffy and fully cooked.