Place chicken, meaty side down, in a large stockpot. Add carrots, onion, celery,
bouillon cubes and 8 cups water. Bring to
a simmer over medium-high heat. Reduce heat to medium and simmer 30 minutes.
Meanwhile, make dough for dumplings.
In a large bowl, whisk together flour,
chives, 3/4 tsp of the salt and the baking
soda. Pour in half-and-half and stir
until it begins to hold together. Transfer
dough to a lightly floured surface. With
a floured rolling pin, roll out into a
10 x 8-inch square.
Remove chicken from pot to a cutting
board; reduce heat under pot to low. Let chicken stand until cool enough to
handle. Remove and discard skin and
bones. Cut meat into bite-size pieces and return to pot. Increase heat to mediumhigh
and bring soup to a simmer.
Cut dumpling dough into 1-inch pieces.
Drop into simmering soup along with
thawed peas, black pepper and remaining 1/4 tsp salt. Return to a simmer and cook 5 minutes; serve warm.