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 being to soften.Add garlic and cook for 1 minute more.
Add flour and stir to combine. Cook for 1 minute. Slowly add the evaporated milk and chicken stock, stirring to combine.
Bring to a boil and add the chicken, thyme, black pepper and salt.Let soup simmer, uncovered, while you make dumplings.
Dumplings: In a large bowl, whisk to combine the flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
Place the lid on your pot and lower the heat a little to a low simmer. You don’t want the bottom of the soup to burn, but want the soup to still be simmering to cook the dumplings.
Cook for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through.
