Mix together flour, oregano, thyme, pepper, salt and 1 cup chicken broth.
2Roll mixture out on a floured surface about 1/4 inch, Some people like them thicker. Cut into stripes, place on wax paper and put in freezer about 30 minutes.
3Bring about 8 cups of water to a boil with a tablespoon of salt. Break the dumplings off to what every size dumplings you want and put them into the boiling water. Let cook for 30 minutes and drain.
Reserve 4 cups of the starchy water for base.
In a large pot cook butter, carrots, celery and onion for about 20 minutes until tender. Stir in flour and add heavy cream and chicken broth. Then add the 4 cups of starchy water that was used to cook the dumplings in. Then add your chicken and dumplings and cook for about 10 minutes.
5You can add more or less of the starchy water until it is at the consistence you want.