Slice carrots and celery. Chop onion. Sauté these vegetables in 2 Tablespoons unsalted butter until slightly softened (about 10 minutes). Toward the end of the cooking time, add 1/2 teaspoon nutmeg and the minced garlic. Fry for one minute longer.

Peel the red potatoes and chop into 1 inch chunks.

Pour 10 cups chicken stock into a large stockpot. Add bay leaves, thyme, parsley, celery leaves, and potatoes.

Transfer the sautéed vegetables to the pot. Increase the heat so the soup begins to boil, then cover and reduce heat to a simmer. Cook for 25 minutes.

Meanwhile, make the dumplings. Sift together flour, salt, nutmeg, baking powder, and pepper. In a separate bowl, whisk milk and egg.

Pour the milk mixture into the dry ingredients and gently mix until a dough begins to form. It will look dry and shaggy.

Dump the floury dough onto the counter and gather together with your hands. Knead it gently but don’t overmix it. Roll portions of dough into logs about 3/4 inch thick. Cut dough into 1/2 inch portions. Keep the pieces small, since they will puff up once cooked.

It’s a little easier if you use kitchen scissors to cut the dough directly into the simmering soup. Cover the pot, and once the soup is simmering again, allow to cook for 20 minutes.

Stir in fully cooked, chopped chicken. Remove from heat, and after soup has cooled slightly, stir in 3/4 cup heavy cream.

Ladle soup into bowls and top with some fresh parsley before serving.