Yes I know, usually you have either noodles OR dumplings in your soup but since I love both I'm putting both in. You could certainly stick with one or the other. The broth is light and extremely flavorful and stands all on its own but is best with the noodles and dumplings!
In small bowl, mix breadcrumbs, flour, eggs, oil, parsley, onion, and water to a thick paste. Cover and chill 20 minutes until firm.
Cover chicken with the broth, water, vegetables and herbs.
Bring to boil and cook med high for 30 minutes.
Skim any accumulating scum.
Strain stock reserving only the chicken.
Pick meat and roughly chop. Set meat aside.
Return broth to pot. Should be aprox 2 qts of liquid. If not, add a little water.
Add carrots, parsnips, celery and cook at med high 10-15 minutes until vegetables are tender crisp. Reduce heat to low and add meat back to pot along with the parsley and dill.
While vegetables are cooking, prepare spaetzle dough by mixing flour, nutmeg, and salt into 2 beaten eggs. Set aside.
Bring a separate pan of water to boil and have a bowl of cold water next to stove.
Using 2 teaspoons, dip them into cold water and scoop knodel dough out by spoonfuls.
Drop into boiling water.
Reduce water to low simmer and continue making balls from knodel dough.
Cook knodels 15-20 minutes.
Remove knodels from pan and set aside.
Bring water back to boil.
There are two ways to cut the spaetzle. You can force the dough thru the holes of a colander into the boiling water. This makes fairly thin but consistent thickness of spaetzle. Or you can use a wet knife at the edge of the bowl holding the dough to cut small, elongated bits over water for a thicker cut. Ether way works, its really just a personal preference.
Boil the spaetzle 6 minutes. Drain and set aside.
For each serving, ladel hot soup over several knodel and 1/2c of spaetzle in each serving bowl.