Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter and oil in a large soup pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.

In the same pot add carrots celery and onion. Cook 4 to 5 min on Med to high heat.

Stir in turmeric and thyme. Add chicken broth. Stir to combine.

Add the chicken back to the pot and simmer for 30 minutes. The chicken should be completely submerged.

Remove chicken and shred the chicken off the bone. Discard skin and bones. Add the shredded chicken back to the pot.

Pour in the heavy cream and stir.

Make the dumplings according to the directions. Drop them by tablespoon into the simmering soup. Cook for 20 minutes

Let sit for 10 minutes before serving