In a large soup pot, heat Olive Oil (3 tablespoon) over medium heat for 2 minutes. Add Yellow Onion (1) and saute until translucent. Add Carrot (3) and cook for 5 minutes. Add Celery (2 stalk) and Fresh Thyme Leaves (2 teaspoon) and cook for 5 minutes.
Once the diced Carrot are cooperating, stir in the All-Purpose Flour (1 cup) and Dry Mustard (1 teaspoon) to the vegetable mix. Make sure the flour coats all the vegetables and that your mixture starts to thicken and clump together.
Slowly mix in Low-Sodium Chicken Broth (3 cup), stirring constantly to break up any flour clumps remaining. Bring broth to a boil, then reduce heat and simmer for 5 minutes, stirring regularly.
Add Chicken Breast (1.25 pound) seasoned with Salt and Pepper (to taste) to broth mixture. Bring the broth back to a boil, then reduce heat and cook until chicken is cooked through.
While your chicken is cooking, make your dumplings. In a medium-sized mixing bowl, whisk together All-Purpose Flour (1/3 cup), Baking Powder (1 teaspoon), and Salt (1 teaspoon). Once combined, add chopped fresh Italian Flat-Leaf Parsley (2 tablespoon) and mix again.
Once mixed, cut in your Unsalted Butter (2 teaspoon). Slice that butter though the flour until the mixture resembles coarse corn meal. Mix in 2% Reduced Fat Milk (1/2 cup) with a fork until the batter comes together.
Gently roll dumplings to the size of a large-ish golf ball. Don't overwork the dough, just gently guide them to be the best dumpling they can be. Set aside.
Back to the stew. Once your chicken is cooked, add the Green Beans (0.5 pound) and Frozen Sweet Corn (1/2 cup) to the pot and adjust Salt and Pepper (to taste).
Gently drop dumpling balls on top of your stew, then cover and cook for 12 minutes until dumplings fluff up and are cooked through. Don't take the lid off while they're cooking!
Serve warm in bowls.