In a large saucepan or Dutch oven, stir together cream of chicken, cream of celery, chicken broth, and milk. Bring to a simmer over medium heat.

Heat oil in skillet over medium-high heat. Add onion, celery, carrots and sauté until just softened. Add garlic, ginger and cook another 30 seconds. Add shredded chicken and mix well.

Transfer chicken mixture to the soup pot, and mix well. Add bay leave, basil, parsley, salt & pepper and stir to incorporate all ingredients. Bring to a boil, then reduce heat to low, and simmer for 30-45 minutes.

While soup is simmering make the dumplings. In a medium bowl, stir together the flour, baking powder and salt. In another small bowl, mix together the milk and canola oil. Pour into the dry ingredients, stirring just until moistened.

Drop tablespoons of the dumplings mixture into simmering stew. Cover pot tightly, and bring to a boil. Reduce heat to a simmer for about 12 to 15 minutes (You can flip over half way through if you'd like).

Ladle into bowls and serve hot. Enjoy!