MAKE THE DUMPLINGS:

In a large bowl, whisk all the dry ingredients including the fresh or dried thyme. In a separate bowl, mix the milk, egg, and butter and whisk to combine or until the egg is well incorporated with the milk and butter. Add the milk mixture to the dry ingredients and mix thoroughly until all the liquid is absorbed and no flour lumps remains. If the dough looks too dry, add 1 tbs of milk at a time until there is no more flour lumps.  Set aside.

MAKE THE SOUP:

In a stock pot on a medium heat, add butter and heat until melted. Add garlic and onions.  Sauté until onions are translucent. Add carrots and celery and sauté for about 1 min. Add shredded chicken, chicken stock, evaporated milk & thyme. Add freshly ground black pepper and salt to taste.  Bring to a boil. Once boiling, add dumplings using a small to medium cookie scooper or about 3 tbs of dough. You can use 2 large spoon to scoop up and shape the dough into a rough ball before adding it to the boiling soup. Stir with a spatula to make sure the dough doesn’t stick and settle at the bottom of the pot.  Makes about 12 large dough. Once the dumplings starts to float, turn the heat down to medium-low and cover the pot leaving a small gap to vent so the soup doesn’t spill over. Leave on gentle boil for 7-10 minutes. The dough should be light and tender.  You can check doneness by cutting one dough to make sure it’s cooked all the way through.  Let simmer for additional 2-3 minutes if needed. Turn the heat down to low and add the potato starch slurry and stir immediately until the soup thickens.