Soup:

1. Melt 2 Tablespoons of butter in pot over medium heat, add onions, carrots, celery and garlic. Season with salt and pepper to taste, and cook until tender and cooked through, 5-8 minutes. (If the vegetables start sticking to the pot and are still crunchy, add a bit of water to add a bit of steam and to help the vegetables cook through faster without burning.)
2. Stir in the flour and cook for about 1 min, until all the flour is incorporated into the vegetables.
3. Pour in the white wine, if using and some of the chicken broth, using a wooden spoon to mix in the floured vegetables, until everything is smooth. The broth will thicken up quickly. Add the rest of the broth, bring the soup to a boil, then reduce to a simmer.
4. Add the potatoes and cook, covered, at a simmer, until the potatoes are cooked through, 10-15 minutes, depending on the size of the potatoes.
5. Meanwhile, make the dumpling dough.
6. Bring the broth, butter and salt to a boil.
7. As soon as it boils, add the flour all at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 min.
8. Decrease the heat to low and continue stirring until mixture forms a ball and is no longer sticky, approximately 3 min. Transfer to a bowl and cool or use a mixer for 3-5 min, until it’s no longer steaming.
9. Add eggs, one at a time.
10. Place the dumpling dough into a ziplock bag and snip off a corner.
11. When the potatoes have cooked through, pipe out the dumpling dough and cut about 1 1/2 inch in length with scissors directly over broth, making sure that the soup is simmering the whole time.
12. Cook, covered, at a low simmer until the dumplings are cooked through, about 8-10 min.
13. Add the chicken meat and heat just for a minute until it warms through. Then turn off the heat and garnish with fresh herbs.
14. Serve warm. Store leftovers in the refrigerator for 3-5 days.