• In a large dutch oven, melt butter over medium heat. Add in onion, carrots, celery, and minced garlic. Cook for 8-10 minutes or until vegetables begin to soften.
• Sprinkle in flour and stir to combine. Cook for 1 minute stirring constantly so it doesn't burn to the pan. Slowly pour in your chicken stock and evaporated milk. Stir to combine.
• Bring to a boil before adding in chicken breasts, salt and pepper. Bring down to a simmer and cook chicken for 25 minutes or until it's cooked through.

Making the Dumplings

• In a medium sized bowl, combine flour, baking powder, salt and pepper. Make well in the center of the bowl and slowly pour in the milk and melted butter into the center.
• Using a rubber spatula, mix together until it forms a dough ball.
• Using a cookie scoop, scoop the dough into balls and save to the side while your chicken finishes cooking through.

Shredding Chicken

• Remove the chicken from the pot and place into a medium to large sized bowl. Using forks or a hand mixture, shred the chicken fully.
• Add the shredded chicken back into the pot and stir to mix together fully.

Adding in Dumplings

• Once chicken is mixed back into the pot, drop each dumpling (one at a time) into the simmering soup, allowing space between each dumpling. After all the dumplings have been added, gently press each dumpling down into the soup so the liquid runs over the top of each.
• Cover the pot with a lid and lower the heat to a low simmer. Cook the dumplings for 15 minutes with the lid on.
• Remove lid and press each dumpling back into the soup once more before serving. Serve hot!