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1
Fill a two-quart sauce pot with broth or water (whichever you are using), the thyme sprigs, and garlic.
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2
Place over high heat.
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3
Trim green onion, carrot, and celery, then halve lengthwise, and add to the pot along with the field peas.
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4
Cover the pot.
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5
Once the pot has come to a boil, reduce heat to low.
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6
Cook for 15-20 minutes, or until all of the vegetables are fully cooked and tender, but not mushy.
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7
Meanwhile, prepare the dumplings by combining flour, baking powder, and salt.
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8
Add water, and mix gently, just to combine.
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9
(DO NOT over-mix).
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10
Gently roll into a 1 wide snake, and cut into 1/4 thick pieces.
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11
Coat cut pieces generously in extra flour and toss gently to separate.
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12
Once the veggies are cooked to desired doneness, remove from the liquid and set aside.
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13
Discard the thyme stems.
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14
Stir the raw dumplings into the simmering broth, and cover the pot.
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15
Cook the dumplings for 10-15 minutes, gently stirring every 5 minutes.
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16
While the dumplings are cooking, cut the carrots, celery, and green onions into small dice, and chop the herbs.
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17
Once the dumplings are cooked through and tender, add the chicken, herbs, and cut veggies to the pot.
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18
Remove from the heat, and add the sour cream.
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19
Season to taste with salt and pepper.
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20
Serve and enjoy!
