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1
In a stock part large enough to accommodate the recipe size you'll be cooking place the chicken thighs, cover with water and bring to boil, cook for about 20 minutes. Remove chicken and let cool, remove the skin shred the chicken and cut into bite size pieces.
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2
In a stock pot place the butter and melt. Add the carrot, celery, garlic and onion and cook for a few minutes on medium heat until the onions are translucent. Add the flour and stir and cook until the flour is completely incorporated. Add the stock and bring the mixture up to a boil to thicken. If too thick add a little more stock but don't make it too thin as you will be adding half and half later. Lower the heat to a simmer add the chicken, cover and let cook for about 20 minutes.
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3
While the soup is cooking begin the dumplings.
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4
Sift the flour, baking powder, and salt into a bowl. Using a pastry cutter cut in the shortening, then add the milk and stir to combine completely. Turn the dough out onto a lightly floured surface and knead 5 or 6 times to form a ball. Press or roll out to about a 1/2 inch thick square. Cut the dough into 1/2 inch squares.
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5
Bring heat up to a light boil, add the dumplings and peas to the pot cover and let cook about 20 minutes until center of dumplings are done.
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6
Once the dumplings are cooked take off heat let boiling subside and then add the half & half stirring as you add. Ladle into bowls garnish with the chopped parsley over each dish.
