Chop the Fresh Parsley (10 sprig) and crush the Garlic (2 clove) . Chop the Chicken (0.5 pound) into manageable pieces.
Heat a generous splash of Olive Oil (to taste) in a saucepot (around 2 quarts) over medium-high heat. Once hot, add the chicken pieces and a generous pinch of Kosher Salt (to taste) and brown them until cooked through. Don't worry if pieces stick to the bottom, this will give the soup flavor.
Once cooked through and browned, remove from the pot. Fill the same saucepot with Water (2 1/2 cup). Add the Fresh Thyme (2) and crushed garlic. Place over high heat, and stir to get the browned bits off the bottom.
Trim Scallion (6), Carrot (1), and Celery (1 stalk) then cut in half and add to the pot along with Field Peas (1/2 cup) and cover.
Once the pot has come to a boil, reduce heat to low. Cook for 15-20 min, or until all of the vegetables are fully cooked and tender, but not mushy.
Meanwhile, prepare the dumplings by combining All-Purpose Flour (1/2 cup), Baking Powder (1/4 teaspoon), and Salt (1/4 teaspoon). Add in water, and mix gently, just to combine. DO NOT over-mix.
Gently roll into a 1-inch wide snack, and cut into 1/4-inch thick pieces.
Coat cut pieces in extra flour and toss gently to seperate.
Once the veggies are cooked to desired doneness, remove from the liquid and set aside, and discard the thyme.
Set the raw dumplings into the simmering broth, and cover the pot. While the dumplings are cooking, cut the carrots, celery, and scallion into a small dice.
Cook the dumplings for 10-15 min, gently stirring every 5 minutes. Once the dumplings are cooked through and tender add the chicken, parsley and cut veggies. Remove from the heat and add the Sour Cream (2 ounce).
Season to taste with Kosher Salt (to taste) and Ground Black Pepper (to taste).