Step 1

Place a large pot over medium-high heat and melt butter.

Step 2

Add onion, carrot and celery and sauté for 4 to 5 minutes or until vegetables soften. Season with salt and pepper.

Step 3

Add thyme and continue to cook mixture for another minute.

Step 4

Sprinkle flour over mixture and stir together until mixture is well coated and no dry spots remain.

Step 5

Stir in broth and lower heat to medium. Continue to stir together until mixture thickens and is smooth.

Step 6

Stir in milk, season with salt and pepper and simmer until soup is thick enough to coat the back of a wooden spoon.

Step 7

Fold in Chicken.

Step 8

In a mixing bowl whisk together flour, chives, thyme, baking powder, and salt.

Step 9

Add butter and continue to stir together until mixture is crumbly.

Step 10

Stir in milk until mixture just comes together into a thick batter.

Step 11

Scoop 1/4 cup sized scoops of batter into the soup until all batter has been used. Cover pot and simmer for 12 to 15minute until dumplings have puffed up and just cooked through.

Step 12

Uncover, season with salt and pepper, gently stir, and top with thyme and chives.

Step 13

Ladle into bowls, top with more thyme and chives and serve.