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Make the chicken
Heat the olive oil in a large stockpot over medium heat
Once the oil is glistening, add the onion, carrots, and celery and cook until the veggies are beginning to soften, about 8-10 minutes
Add the garlic and cook, stirring, until fragrant, about 1 more minute.Add the butter and whisk until melted
Sprinkle in the flour and cook, whisking continuously, until fully incorporated, about 2 minutes
Slowly stir in the chicken stock, then bring to a boil over high heat
Reduce the heat to medium-low to and simmer until the carrots and celery are tender, and the soup has thickened about 5-6 minutes
Stir in the milk, salt, pepper, dill, and chicken and let simmer.Meanwhile, make the dumplings
In a large bowl, whisk together the flour, baking powder, salt and pepper
Make a well in the center of the flour mixture and pour in the buttermilk and whole milk
Using a wooden spoon carefully mix dumpling dough, stirring just until moistened (do not overmix)
Drop tablespoon-size dough balls into the soup
Cover and cook until dumplings have quadrupled in size and have a biscuit-like texture, about another 15 minutes
Stir, to incorporate the dumplings
Divide between bowls and top with green onions, sprinkle with salt and freshly cracked black pepper to taste.