Heat olive oil in 2 pot over medium heat. Add the onions, celery, and carrots, and cook for 5 minutes until onions are soft and translucent. Add spices, recommended: chili flakes, garlic powder, italian seasoning, poultry seasoning, salt, pepper. Place chicken chunk in pot and add both. Bring to boil and simmer for 20 minutes or until chicken is cooked and tender enough to shred. While simmering, combine flour, baking powder, sugar, and salt in medium bowl. Cut in butter using fingers until mixture resembles course crumbs. Use 2 forks to shred chicken in pot or shred on cutting board and return to pot. Stir milk into crumbs until soft dough forms. Drop by spoonful into simmering soup. Cover and cook 15 minutes. Serve hot.