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Cut chicken into bite-sized pieces and season with salt and pepper.
In a large pot, heat olive oil over medium heat. Add chicken and sauté until golden brown (about 5 minutes).
Stir in diced onions, carrots, and celery; cook for another 5 minutes until softened.
Pour in chicken stock, bring to a gentle boil, then reduce heat and simmer for 20 minutes.
In a bowl, mix flour, baking powder, milk, and a pinch of salt to form the dumpling batter.
Drop spoonfuls of batter into the simmering broth. Cover tightly and steam for about 15 minutes without lifting the lid.
Check dumplings for doneness; they should be fluffy. Taste the broth and adjust seasoning if necessary before serving.