Step 1

In a large Dutch oven or soup pot, melt butter over medium-high heat.

Step 2

Add onion, carrots, celery and sauté for 5 minutes, until the veggies soften. Add garlic and cook for 1 more minute.

Step 3

Sprinkle in the flour and stir to combine. Cook for 1 minute.

Step 4

Pour in the evaporated milk and chicken stock stirring to combine.

Step 5

Bring to a boil then add the chicken, thyme, pepper, and salt. Let the soup simmer uncovered while you prepare the dumplings.

Step 6

In a large bowl whisk together the flour, baking powder, pepper, kosher salt, and thyme.

Step 7

Make a well in the middle of the flour mixture and pour in the milk and butter into the center.

Step 8

Using a rubber spatula or wooden spoon, stir together until dough forms a ball. If the dough seems too dry, add an extra tablespoon of milk.

Step 9

Depending on the size dumplings you want, use a medium sized or large cookie scoop to scoop dough and drop the dumpling directly into the simmering soup. ** see notes if using large scoop. Be sure to place them around the pot and not all in the same place. You don't want them forming one HUGE dumpling.

Step 10

Once all the dough balls have been added, gently press them down in the soup so that the liquid runs over them.

Step 11

Place the lid on your Dutch oven or soup pot and lower the heat to a low simmer. (Be sure the soup keeps simmering so that the dumplings cook but not so high that the bottom of the soup burns.)

Step 12

Cook for 10 minutes, gently stir the soup. Cut into one dumpling in half to make sure they are cooked all the way through.

Step 13

If the dumplings aren't done yet cook an additional 2-3 minutes. Serve hot with a sprinkle of fresh thyme.