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Line a large baking sheet with well-buttered parchment paper. Fit a sturdy piping bag with a large round tip.
In a medium saucepan, over low heat, work the flour, cream, butter, and cheese into a soft dough.
Remove the pan from the heat and beat in the salt, pepper, nutmeg, eggs, yolks, and tablespoon of chopped parsley.
Spoon the dough into the piping bag and squeeze out 1-inch lengths onto the prepared pan. Use a butter knife to separate the dough from the tip once you’ve piped out shapes of the proper length.
Let stand for 30 minutes.
Bring a large pot of salted water to a boil. In another, smaller saucepan, warm up the chicken stock.
Drop one third of the dumplings into the boiling water, and boil until they are tender and cooked through, 8 to 10 minutes. Remove from the water with a slotted spoon and transfer them to the heated chicken stock.
Repeat process with the remaining dumplings.
Once all the dumpling are cooked and in the chicken stock, ladle the soup into bowls and garnish with additional chopped parsley. Serve immediately.