Chicken Dumpling Soup

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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

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