*NOTE: I have used leftover cooked rice for this soup recipe. Add the cooked rice right before adding the dumpling batter to the pot. Do not add the cooked rice at the onset or it will turn to mush.
In a large soup pot, melt 1 tablespoon of the butter until hot and saute the mushrooms, celery and carrots until tender.
Stir in the chicken stock, chicken meat, green peas, par-boiled rice, thyme, and black pepper. Bring to a boil.
Meanwhile, prepare the dumplings. In small bowl beat together the eggs, 1/4 cup melted butter or margarine, and 1/4 teaspoon salt. Stir in the flour.
Once the soup has come to a boil, drop the dumplings batter from a small greased or buttered spoon to make 16 mounds on top of the soup. Reduce heat and simmer, covered, about 10 minutes or until dumplings are cooked and "light".
Adjust seasoning before serving. Say a blessing and open wide.