RITZ Dumplings: Whisk eggs, oil and seasonings in bowl until blended. Fold in cracker crumbs and chicken. Cover with plastic wrap and refrigerate at least 2 hours to hydrate.
Bring 3 qt. water to boil in large stock pot. Use #70 scoop to portion 24 dumplings into water. Cook until dumplings float and double in size. Use slotted spoon to transfer cooked dumplings to sheet pan. Use immediately or refrigerate up to 3 days.
Chicken Soup: Heat oil in stock pot. Add vegetables; sweat until tender. Add chicken stock; bring to boil. Remove from heat.
For each serving: Place 3 warm RITZ Dumplings in a soup bowl. Add 10 oz. Chicken Soup. Garnish with 1 Tbsp. each parsley and crushed crackers.