In a large heavy-bottomed pot, melt the butter over medium-high heat. Add the diced onion, matchstick carrots, and diced celery. Cook for about 5 minutes until the vegetables begin to soften.

Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Stir in the flour and cook for about 1 minute, stirring constantly.

Slowly pour in the evaporated milk and chicken stock, stirring continuously to avoid lumps.

If using raw chicken, add an extra cup of chicken broth along with the raw chicken. Simmer for about 20 minutes until the chicken is fully cooked. Shred the chicken and return it to the pot.

If using pre-cooked chicken, bring the soup to a boil, then add the chicken, thyme, black pepper, and salt. Reduce the heat and let it simmer while you make the dumplings.

For the dumplings, in a medium bowl, combine the flour, baking powder, black pepper, salt, and thyme. Make a well in the center of the dry ingredients and pour in the milk and melted butter. Stir until just combined to form a dough.

Using a medium cookie scoop, drop the dough into the simmering soup, spacing them out evenly.

Cover the pot and simmer gently for about 15 minutes. Stir the soup and dumplings halfway through cooking to ensure even cooking.

Check one dumpling to ensure it’s cooked through. If it’s still doughy, cook for an additional 3-4 minutes. Once the dumplings are cooked, serve the dish hot for a truly comforting experience.