Serves: 8-10




2 pounds chicken thigh meat cut in 1″ squares or less.
1 teaspoon grapeseed oil
2 cups diced carrot
2 cups chopped onion
1 cup chopped celery
2 tablespoons unsalted butter
1/4 cup cold water
1 cup fresh English peas


1 clove garlic, peeled and grated
3 4″ sprigs fresh thyme
3 3″ sprigs fresh rosemary
4 5″ sprigs of parsley
1 4″ sprig oregano
1 bay leaf
5 cups chicken stock
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt


1/4 teaspoon salt
1 1/2 cups + 2 tablespoons flour
1/2 teaspoon baking powder
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
7 tablespoons unsalted butter, melted
1/2 cup buttermilk




Place chicken broth, garlic, thyme, rosemary, bay leaf, black pepper, red pepper flakes and salt in an 8-quart heavy-bottomed stock pot.
Bring broth to a boil and reduce heat to bring the broth down to a simmer. 
Simmer for one hour.
Line a baking sheet with parchment paper. 
Place 1 1/2 cups flour, salt, and baking powder in a sifter.  Sift into a medium-size bowl. 
Add chopped herbs to bowl.  Whisk to mix thoroughly. 
Add the melted butter to the buttermilk.  Whisk until well incorporated.
Make a well in the dry ingredients.  Pour liquid mixture into the well. 
Use a fork to stir the liquids and solids together until evenly moist.  Do not overmix.
Form the dough into a ball.  Allow the dough to rest for 15 minutes. 
Place a piece of parchment paper on a rolling surface. 
Turn the dough out onto the parchment paper.
Flour your hands. 
Knead the dough gently 10 times. 
Divide the dough in half.
Flour the rolling pin. 
Take one piece and roll it out to a 1/16″ thickness, using the floured rolling pin. 
Use a sharp knife (Do not cut through the parchment paper) to cut the rolled dough into 1″ – 1 1/2″ wide strips. 
Cut across the strips to create 1″ – 1 1/2″ squares. 
Slide a baking sheet under the parchment paper. 
Place baking sheet of dumplings to the side.
Place a new piece of parchment paper on the rolling surface. 
Place the second piece of dough on the new parchment paper.
Repeat the process of rolling and cutting dumplings.
Place the second piece of parchment paper with the finished noodles on top of the first. 
Cover with a piece of parchment paper. 
Noodles can be prepared up to 24 hours ahead if they are chilled. 
Strain broth.  Discard solids.
Bring the broth to a boil. 
Add chicken pieces. 
Reduce heat to bring the broth to a slow simmer. 
Poach the chicken until tender, approximately 5 -7 minutes.  Test a chicken piece by cutting it in half to be certain it is cooked through.  If not, continue to simmer until done. 
Remove chicken from broth and reserve. 
Place a frying pan over medium heat. 
When warm, add 1 teaspoon grapeseed oil. 
When the oil shimmers, add the onion.  Sprinkle with salt.  Saute until the onion is transparent.  Do not brown. 
Add carrot and celery.  Saute until the carrot and celery are tender crisp. 
Bring the broth to boil. 
Add the dumplings, one by one, allowing a few seconds between each addition so that the dumplings do not stick together. 
Stir gently after adding each layer of dumplings. 
Before adding the second layer, be sure that the broth has returned to a boil. 
When both layers of dumplings have been added, return the broth to a boil, reduce the heat to low, cover the stockpot, and simmer for 15 minutes. 
Shake  the stockpot every 5 minutes to keep the dumplings from sticking to the bottom of the stockpot. 
At the end of 15 minutes, gently stir the dumplings.
Cover the stockpot and gently simmer for an additional 15 minutes or until  the dumplings are cooked through and tender. 
Bring 1/4 cup cold water to a boil in a medium saucepan. 
Add English peas. 
Lower heat.  When water slows to a simmer, cover the saucepan. 
Continue to simmer for 6-8 minutes, stirring occasionally.
Do not allow the saucepan to go dry. 
Test peas to be certain the testa is soft and the peas are sweet and tender. Drain peas and reserve. 
When the dumplings are cooked, add the reserved chicken, sauted vegetables, and the peas. 
Return the chicken and dumplings to a simmer. 
Remove the stockpot from heat.  Place it on a trivet or hot pad.  Allow the chicken and dumplings to rest for 20 minutes. 
Add salt and pepper to taste. 
Place in tureen. 
Garnish with fresh parsley. 


Chicken Dumpling Soup 

Add 4 cups boiling broth before allowing the chicken and dumplings to rest for 20 minutes.