For the chicken:

Remove the neck bone and giblets from inside of the chicken and discard. Place the whole chicken inside a large stock pot.

Add the carrots, celery, onion, garlic cloves, sprigs of thyme, bay leaves, and peppercorns. Squeeze the lemon and place inside of the pot.

Bring to a boil and reduce to a simmer for two hours. Skim the foam off of the top as it cooks.

Drain the stock through cheesecloth and set aside.

Allow the chicken to cool enough to handle; preferable to refrigerate overnight. Remove the chicken from the pot and pick all of the meat off of the bones, being careful to omit any bones and cartilage.

For the soup:

Wash and dry the same pot and return to medium heat.

Heat the olive oil in the pan and add the diced celery, carrots, onions, and garlic. Sauté for eight to ten minutes, stirring occasionally.

Add the wine and let reduce for three to four minutes.

To the mirepoix, add twelve cups of the reserved chicken stock, seasonings, and fresh thyme.

Bring to a simmer and mix the arrowroot with about three-quarters cup of cold water and add to the pot. Continue to cook while making the dumpling batter, stirring occasionally.

For the dumplings:

Combine all ingredients together and mix well.

Finishing up:

Add the peas and pearl onions to the pot, then spoon out the dumpling batter. Some of the dumplings may sink and that is okay.

Space each dumpling about an inch apart. Turn heat to medium-low, cover, and cook for twenty-five minutes.