4 tablespoons butter
4 tablespoons flour
6 cups good quality chicken broth (I like the Imagine and Pacific varieties)
6 large carrots, peeled and cut into 1/2 inch rounds
2 onions, peeled and cut into eighths
4 large celery stalks, cut into 1/2 inch pieces
1 medium leek, halved lengthwise and slice into 1/2 inch slices (white and pale green section only)
1/2 cup fresh chopped parsley
1 tablespoon chopped fresh thyme
3 large eggs
1/2 cup milk
3 large egg yolks
3 tablespoons melted butter
3 tablespoons chopped parsley
1 teaspoon kosher salt, plus extra for salting dumpling water
1/4 teaspoon pepper
1 1/2 cups flour
1 1/2 cups cooked shredded chicken
1. Melt butter in large saucepan and add flour, whisking until smooth. Whisk chicken broth into flour mixture and continue whisking over medium-high heat until smooth and at a low boil, about 5 minutes.
2. Add carrots, celery, leek, 1/2 cup parsley and thyme to broth, cover and simmer for 10 minutes.
3. While broth is simmering, make dumplings. Bring a large pot of salted water to a boil. Mix eggs, milk, egg yolks, butter, parsley, salt and pepper together until well-blended. Stir in flour (batter will be soft). Drop teaspoonfuls of the dumpling batter to the boiling water until tender, about 8 minutes. Transfer dumplings to broth pot.
4. Add cooked chicken to broth, simmer until heated through, add salt and pepper as needed and serve.