Sauté Vegetables with Butter:

In a large, heavy-bottomed pot such as a Dutch oven, heat butter over medium-high heat until melted. Sauté onion, carrots, and celery for 5 minutes until they start to soften. Stir in minced garlic and cook an additional 1 minute.

Make Creamy Roux:

Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute while stirring constantly. Gradually pour in evaporated milk and chicken stock, stirring continuously to create a creamy roux. Keep stirring to avoid scorching or lumps.

Cook and Shred Chicken:

If using raw chicken: Add an extra cup of chicken broth or water along with the raw chicken. Simmer for 20 minutes until the chicken is fully cooked. Remove chicken, shred it, then return to the pot. Reduce heat and let simmer uncovered while preparing dumplings. If using pre-cooked chicken: Bring soup to a boil, then add chicken, thyme, black pepper, and salt. Reduce heat and let simmer uncovered while making dumplings.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, black pepper, salt, and thyme. Form a well in the center, then pour in milk and melted butter.

Form Dumpling Dough:

Using a wooden spoon or rubber spatula, mix just until a dough forms. If the dough is too dry, add an extra tablespoon of milk. Avoid over-mixing to keep dumplings light.

Drop Dumplings into Soup:

Using a medium cookie scoop, drop dough balls directly into the simmering soup, spacing them around the pot. Gently press each dumpling so the broth covers the tops. Alternatively, use two spoons: scoop 2 tablespoons of dough with one spoon and push it into the pot with the other. Keep dumplings uniform in size for even cooking.

Simmer Dumplings Covered:

Reduce heat to low, cover the pot, and simmer dumplings for 15 minutes. The soup should maintain a gentle bubble. Halfway through, press dumplings back under the broth and separate any that are sticking together.

Check Dumpling Doneness:

Gently stir the soup and dumplings. Cut one dumpling in half to check for doneness. If cooked through, serve immediately. If not, cover and cook for another 3 to 4 minutes, then recheck.