In a large pot, I heat the olive oil over medium heat. I add the diced onion, garlic, carrots, and celery, cooking them until they're softened, which takes about 5 minutes. The aroma of the garlic and onions sautéing together is simply irresistible!

Once the vegetables are softened, I pour in the chicken broth and bring it to a boil. I then add the shredded chicken, corn kernels, thyme, and bay leaf. I reduce the heat to low and let the soup simmer for 15 minutes, allowing all the flavors to meld beautifully.

While the soup simmers, I prepare the dumplings. In a mixing bowl, I whisk together the flour, baking powder, and salt. I then stir in the milk, melted butter, and beaten egg until a soft dough forms. It's important to avoid over-mixing to keep the dumplings light and fluffy.

With the soup still simmering, I drop spoonfuls of the dumpling dough into the pot. I cover the pot and let the dumplings cook for about 15 minutes, or until they're cooked through and fluffy.

I taste the soup and adjust the seasoning with salt and pepper as needed. If I'm feeling fancy, I garnish with fresh parsley before serving.