3 tablespoons butter

2 tablespoons canola oil

1 cup all-purpose flour

4 chicken breasts, bone-in, skin on

4 chicken thighs, bone-in, skin on

Salt And Pepper

2 carrots, diced

2 celery stalks, diced

1 yellow onion, diced

1 tablespoon ground thyme

1/2 tablespoon ground Turmeric

8 cups low sodium Chicken Broth

1 cup heavy cream

for the Dumplings:

2 cups All-purpose Flour

4 teaspoons baking powder

1 teaspoon Kosher Salt

3/4 cup whole milk

4 tablespoons canola oil

2 tablespoons fresh parsley, minced

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Season chicken with salt and pepper, place in flour and completely coat.
Heat oil and butter in a heavy-based pot over medium-high heat. Brown chicken all over. This may take you two batches. Set aside on a platter. (Do not cook the chicken all the way through, we just want it browned)
In the same pot, add carrots, celery, and onion and cook for about 7 minutes until softened. Add thyme and turmeric and stir well to coat the vegetables.
Add in the chicken broth, bring to a simmer. Add back in the chicken. Cover and simmer for 15-20 minutes. Meanwhile, let’s make the dumplings. Combine all dumpling ingredients and set aside.
Remove chicken from pot and using a fork to remove skin and discard. Shred using two forks, it will be hot so be careful.
Add chicken back to the pot (this seems like a process but it’s well worth it) along with the cream and stir.
Drop tablespoon amounts of dough into the pot until all used up. Cover and simmer for 12-15 minutes until dumplings are cooked through. Season to taste.
Scoop into bowls and sprinkle with chopped parsley.