Grind chicken meat in meat grinder or food processor. Mix ground chicken with shallots, salt, pepper, thyme, bread crumbs, parsley and egg. Add just enough cream to make a workable, not too stiff mixture. Place bouillon and peas in large saucepan. Bring to a boil, then reduce heat and simmer gently. Shape chicken mixture into little dumplings, using 2 teaspoons dipped in cold water. Put dumplings into simmering bouillon, cook gently for 10 minutes. Serve soup immediately. Serves 4