Heat the 2 tablespoons olive oil in a large soup pot over medium high heat.

Add the chicken, onion, carrots, and celery. Cook, stirring occasionally until the chicken is cooked through.

Mix in the minced garlic and cook for 1 more minute.

Pour in the salt, black pepper, oregano, red pepper flakes, chicken broth, cream of mushroom soup, and milk. Stir everything together until it is fully combined.

Bring just to a boil and reduce heat. Cover and simmer for 30 minutes.

In a medium bowl, combine the flour, baking powder and salt.

In a separate bowl, whisk together the oil and milk.

Make a well in the center of the dry mixture and pour in the wet mixture. Mix just until everything is wet.

Once the soup has cooked for 30 minutes, drop tablespoon sized chunks of dumplings into the soup. Cover and bring to a boil and allow to cook, covered for 15 minutes. Do not uncover the pot during this time.

Serve hot.