Prepare the dumplings by adding the dry ingredients to a mixing bowl along with the butter, milk and some stock.
Continue mixing until a dough is formed, adding more stock as needed.
Roll the out into a sausage like shape before dividing equally into ping pong balls sizes.
Turn the heat up to medium before dropping the dumplings into the soup and cooking for 8 minutes with the lid on.
METHOD FOR THE ROUX:
Add the chicken to a large pot along with the veggies, garlic and herbs.
Pour in just enough water to cover the ingredients and place the pot over a medium to low heat covered with a pot.
Slowly cook the chicken until the legs pull apart easily, about 1 hour.
Remove the chicken from the pot and set aside to cool down. Reserve the stock discarding the herbs.
Prepare the roux by heating up the butter over a medium heat, once melted add the flour and stir together to combine while cooking out the flouriness of the roux.
After about a minute begin slowly adding the milk, whisking continuously to prevent any lumps forming in the sauce.
Once all the milk has been added begin adding the remaining chicken stock, use about 2 to 3 cups of the stock depending on the thickness desired. Adding more stock will result in a thinner soup, less stock will result in a thicker soup.
Add the veggies used when cooking the chicken to the soup and gently simmer over a low heat, in the meantime shred the chicken before adding it to the soup.
Serve the soup with parsley scattered over as a garnish.