Put chicken, cream of chicken soup, 2 cups chicken broth, garlic, peas, carrots, corn, oregano, thyme, bay leaf, salt and pepper in a crockpot. Cook on low for 8 hours.

About half an hour before you’re ready to serve the soup, make the dumplings. Put the flour, sugar, salt, butter, baking powder, and milk in a bowl and mix together with a fork.

Ladle some of the broth from the soup into a shallow pan and bring to a boil. Sometimes the soup is too thick to get enough broth, so I add an additional two cups of chicken broth before making the dumplings.

Cook small clumps of the dumpling dough in the boiling broth. Cook about 4 minutes on each side until the inside is done.

Add dumplings back to crockpot and serve.