• Pour the chicken broth into a large heavy pot or dutch oven over medium-high heat. Add the carrots, celery, onion, and cabbage to chicken broth and season with salt, pepper, and thyme and bring to a boil, then reduce heat to medium-low. Simmer 15-20 minutes, until the vegetables are tender. 
  12 cups low sodium chicken broth, 4 stalks celery, 4-6 carrots, 1 1/2 cups cabbage, 1/2 large onion, 1-2 teaspoons salt, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon dried thyme
• Stir in the shredded, cooked chicken. Add the fresh egg noodles by dropping them in a handful at a time and stirring so they don't clump together. Add the dumplings at the same time by dropping tablespoonfuls on top of the simmering soup. Cover and cook for 5 minutes until the dumplings are cooked through and no longer doughy inside.
  3 cups chicken breasts and/or thighs

Egg Noodles

• To make the noodles, pulse flour and salt in a food processor. Add olive oil and pulse. Add egg and pulse to combine. Add the milk, one tablespoon at a time, and pulse just until combined and starting to clump a bit.  
  1 cup all-purpose flour, 1 large egg, 1/2 teaspoon salt, 1 teaspoon olive oil, 1-2 Tablespoons milk
• Dump the egg noodle dough onto a clean counter and knead a few times to bring it together in one clump, then cover with plastic wrap and let rest for 20 minutes or longer. Roll out very thin on a well-floured surface, then cut into thin, short strips using a pizza cutter or sharp knife.

Dumplings

• Combine all dumpling ingredients together in a medium bowl by stirring with a fork just until moistened. 
  1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 large egg, 2 Tablespoons olive oil, 1/4 cup milk