Place a large stockpot or dutch oven over medium heat.

Pour in oil.

When oil is hot and shimmering, add onion, celery, carrots, garlic and thyme. Cook for about 7 to 10 minutes, until tender and fragrant.

Add 3 quarts of water.

Season with salt and pepper, to taste.

Add chicken. Increase heat slightly and bring to a simmer. Continue simmering for 25 to 35 minutes, or until the chicken is cooked through to an internal temperature of at least 165°F.

Remove chicken from the pot while the broth continues to simmer.

Pull all of the meat off the bones. Discard bones.

Return the meat to the pot.

Add 3 cups cold water to a large bowl. Add bread and soak for 1 minute.

Remove bread, squeezing as much water out as possible.

In a separate medium bowl, add eggs, paprika and salt and pepper, to taste. Mix.

Add soaked bread and work into egg mixture until if forms a dough.

Skim the fat off of the top of the broth with a spoon.

Add the dumpling dough, one spoonful at a time, into the simmering soup. Cook 2 to 3 minutes, or until the dumplings float.

Taste. Add more salt and pepper, to taste, if needed.

Place in a serving bowl or individual bowls and sprinkle with paprika.

Serve hot.