Heat the butter in a stock pot or Dutch oven over medium heat.  Add the onion and saute for 3 minutes, stirring occasionally.

Add the garlic to the pot and cook for 1 minutes, stirring frequently.

Add the carrots, celery, thyme, salt, and pepper. Saute the vegetables for 5 minutes or until they begin to soften.

Slowly pour in the chicken broth and chicken and mix well.

Bring the soup to a boil and then reduce heat to simmer. Cover and simmer for 1 hour.

After an hour combine the flour, baking powder, salt, paprika, thyme, oregano, and pepper in a medium bowl to make the dumplings.

In another medium bowl combine the melted butter and milk. Slowly pour the milk mixture into the flour mixture and mix until just combined.

Roll the dumpling dough into 1 inch balls. It should make between 25-30 dumplings.

Add the dumplings to the simmering soup and cook for 10-15 minutes.

Serve hot.

Note:  The soup can be frozen for up to 4 months in a freezer bag or an air tight container without the dumplings in it.  Thaw soup when ready to use then mix up a new batch of dumplings.