1. Mince the meat finely, either in a mincer or a food-processor.
2. Peel shallots and chop very finely before mixing them with the chicken, salt, pepper, thyme, breadcrumbs, parsley and egg, with sufficient cream to form a soft pliable dough
3. Bring the stock to the boil with the peas, reduce heat to simmer gently.
4. Shape the chicken mixture into little dumplings, using 2 teaspoons dipped in cold water. Put dumplings into simmering stock and cook gently for 10 minutes.
5. Serve soup immediately.