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For the chicken stock: Roast the chicken at 350 F until golden brown. Add to a stockpot and cover with cold water. Make sure to deglaze any brown bits from the bottom of the roasting pan and add to the pot. Bring to a simmer and skim any fat and scum the top. Let simmer for 1 ½-2 hours. Strain and reserve. Skim off chicken fat for use in the final recipe. Ice down if you are going to use it later.
For the soup: Season the thighs and roast at 350 F until brown. Heat the chicken fat in a stockpot on medium. Add the onion and garlic. Sweat until soft. Add the carrots and celery. Sweat for 3-5 minutes. Add the roasted chicken and all juice to the pot. Cover with the reserved stock. Add the tomatoes and bring to a simmer. Tie the herbs into a bouquet garni and add. Let the soup simmer until the chicken is tender. Remove the chicken and let cool. Once cool remove the skin and bones and shred. Add the potatoes and simmer for 15 minutes. Add the dumplings and cook for 10 minutes. Remove the bouquet. Season with salt and pepper. Serve with the shredded chicken, chopped parsley and pecorino.
For the dumpling dough: Combine all of the dry ingredients. Combine egg, olive oil and chicken fat. Add dry ingredients and mix to form a soft dough. Using a teaspoon, drop into the soup.