In a Dutch oven or large heavy bottomed pot, melt the butter over medium high heat.
Add the onions, carrots and celery. Cook for 5 minutes, until vegetables begin to soften.
Add the garlic and cook for a minute.
Add the salt and pepper. Add the flour and stir well so that all the vegetables are coated.
After a few minutes, add the chicken stock and then the fresh thyme. Use a whisk to be sure the flour doesn’t make lumps.
. Then turn the stove down to a low simmer and add the chicken. Add 6 large dumplings or 12 small dumplings made in advance. Cover and heat for 15 minutes.
I recommend cutting the large dumplings into quarters. Ladle into bowls and add a splash of cream. This serves 6!