Step 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.

Step 2

Add carrots, onion, celery, leek, 1/2 cup parsley and thyme to broth, cover and simmer for 10 minutes.

Step 3

While broth is simmering, make dumplings. Mix eggs, milk, butter, parsley, salt and pepper together until well-blended. Stir in flour (batter will be soft). Drop scant teaspoonfuls of the dumpling batter in the broth (the smaller the better) and simmer until tender, about 8 minutes.

Step 4

Add cooked chicken to broth, simmer until heated through, add salt and pepper as needed and serve.