Prepare the Dumplings

1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the Butter: Work the softened butter into the flour mixture with your hands or a fork until it resembles coarse crumbs.
3. Incorporate the Milk: Gradually stir in the milk until a soft dough forms. Set aside.

Make the Soup Base

1. Heat the Oil: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes, or until softened.
2. Add the Garlic: Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the Broth: Add the chicken or vegetable broth, bay leaf, and dried thyme. Bring to a gentle simmer.
4. Add Vegetables and Chicken: Stir in the green beans and shredded chicken (if using). Simmer for about 5 minutes.

Cook the Dumplings

1. Drop the Dough: Using a spoon, drop small mounds of dumpling dough into the simmering soup.
2. Cover and Cook: Cover the pot with a lid and let the dumplings cook for 15 minutes without lifting the lid to ensure they steam properly.
3. Check for Doneness: The dumplings are ready when they are puffed up and cooked through.

Final Touches

1. Season to Taste: Adjust the seasoning with salt and pepper as needed.
2. Remove the Bay Leaf: Discard the bay leaf before serving.