• 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. 
• 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.

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.  
• 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.