Ingredients

Chicken and Stock:

• 1 (3 to 31/2 pound) chicken
• 2 bay leaves
• 6 sprigs thyme
• 1 sprig of rosemary
• 8 black peppercorns
• 8 juniper berries
• 4 crushed cloves of garlic
• ½ onion, large dice
• 1 carrot, large dice
• 1 celery stalk, large dice
• 2 tablespoons salt
• Water to cover

Buttermilk Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ½  teaspoon salt
• 4 tablespoons butter
• 3/4 cup buttermilk

Soup:

• 2 tablespoons oil
• ½ onion small dice
• 1 carrots, small dice
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 2/3 cup frozen peas
• 2/3 cup frozen pearl onions
• 2.3 cup frozen corn
• 1/3 cup heavy cream
• Kosher salt and freshly ground black pepper
• Chopped parsley for garnish

Directions:

For the stock:

Place the chicken and all stock ingredients in a large pot and cover with water. Bring to a boil, reduce heat and simmer for1 hour.

Remove the chicken, let cool and shred the meat into spoon size pieces. Strain the stock to remove all herbs and vegetables. Discard the chicken skin, bones, herbs and vegetables.

Soup: In a large heated pot add the olive oil. When hot add the onion, carrot, and garlic sauté until the vegetables are soft, about 4 minutes. Add the butter and flour. Stir for 2 minutes. Pour in the chicken stock while stirring. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Now prepare the dumplings.

For the dumplings:

In a bowl, sift the dry ingredients together and blend thoroughly. Cream in the butter using either your fingers or a fork until the mixture is crumbly. Add the buttermilk gently fold to incorporate. Do not over mix; On a lightly floured surface, shape the dough into a tube about 1 inch in diameter.

Fold the reserved shredded chicken into the soup. Add the frozen peas, pearl onions, corn, and heavy cream and bring to a simmer.

Cut dumpling dough every ½ inch and gently drop into the soup. Cover and let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Adjust for salt and pepper. Serve with a garnish of chopped parsley.