I will prepare it again sometime just to perfect it a bit. The veggies were amazing the way he cooks them and adds them at the last step (but it is more work). The base soup was wonderful and the dumplings were super good -- but I am used to big ol' slavic and german dumplings.
The only thing I would say is you could still do your standard recipe and just try incorporating some things into it. You could always try his dumplings versus yours. And I would recommend highly his way of cooking each veggie separately and adding them at the last moment to ensure they are done well and not mush.
You can also make almost everything ahead with TK's recipe: soup base, cooked carrots, blanched celery, shredded chicken, and roux. I made it in the morning and in the evening all I needed to do was reheat the soup base, thicken it and make the dumplings.
If you want to try it out, I can scan the cookbook pages and send them to you. There were three points in the recipe that referred to other sections of the book. For instance, he instructs on how to make a parchment lid, roux, and why he blanches the celery the way he does.
The one thing I will say is that it was a great learning experience. This recipe alone felt like cooking class.