Finely dice onion. Chop carrots and celery into thin slices.
Add olive oil to a large skillet or dutch oven over medium heat. Saute carrots, celery and onions for 10 minutes or until onions are translucent and carrots and celery start to soften.
Add chicken broth, garlic, thyme, salt and pepper. Boil, then reduce heat and simmer for 10 minutes.
In a separate bowl mix flour with half a cup of water. When combined, add the the skillet and whisk to incorporate.
Add in shredded chicken.
Drop dumpling dough by the spoonful into the skillet.
Cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.