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 begin to soften. Add garlic and cook for 1 minute more.

Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the evaporated milk and chicken stock, stirring to combine.

If using raw chicken: Add 1 cup more of chicken broth (or water) and add the raw chicken. Simmer for 20 minutes, or until chicken is cooked through. Shred the chicken and return it to the soup. Lower the heat and let the soup simmer, uncovered, while you make the dumplings.

If using pre-cooked chicken: Bring to a boil and add the chicken, thyme, black pepper and salt. Lower the heat and let the soup simmer, uncovered, while you make the dumplings.

In a medium sized 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 just until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. Do not over-mix this batter.

Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup.

Place the lid on your pot and lower the heat to a low simmer. Cook dumplings 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. If the dumplings are not cooked through, cook an additional 3 to 4 minutes and check again.