Prepare the Soup Base

1. In a large pot or Dutch oven, heat butter or olive oil over medium heat.
2. Add diced onion, carrots, and celery. Cook for 6-8 minutes until onion is soft.
3. Stir in minced garlic and cook for 30 seconds.
4. Add the chicken, season with salt, pepper, and thyme, then pour in the chicken broth.
5. Add the bay leaf if using, and bring to a gentle boil.

Cook the Chicken

1. Lower the heat to a simmer and cook thighs for 18-22 minutes (breasts for 14-18 minutes).
2. Remove the chicken, shred it with two forks, and return it to the pot.
3. Adjust seasoning in the broth before adding dumplings.
4. If desired, stir in cream or half and half and keep heat low.

Make the Dumpling Dough

1. In a medium bowl, whisk together flour, baking powder, salt, pepper, and optional spices.
2. Fold in pumpkin puree and drizzle in milk until the dough is thick and fluffy, but not stiff.
3. Avoid overmixing to ensure light dumplings.

Cook the Dumplings

1. Use a spoon or cookie scoop to drop dollops of dough onto the simmering soup.
2. Cover the pot with a lid and simmer for 12-15 minutes without lifting the lid.
3. Check for doneness with a toothpick; it should come out clean.
4. Let sit off the heat for 5 minutes before serving.