Step 1

Melt the butter in a 2-quart saucepan over medium-high heat. Saute the onion, celery, and carrot, stirring often, for about 6 minutes, or until tender.

Step 2

Add the flour and stir constantly for 2 minutes. Pour the chicken broth in and bring to a boil.

Step 3

Stir in the dumplings in three batches, stirring regularly to prevent them from sticking to the bottom of the pan.

Step 4

Bring the soup to a boil and reduce heat to medium-low. Cover the pan and let the mixture simmer, stirring occasionally. Cook for 30 minutes or until the dumplings are tender.

Step 5

Mix in the chicken, thyme, and parsley and continue to cook for 10 more minutes. Serve hot, and enjoy!