• Cut the chicken into large chunks and chop the onion, carrot, and celery into large pieces.
• Heat the olive oil over medium heat in a wide, heavy pot with a tightly fitting lid.
• Dredge the chicken pieces in the seasoned flour and brown them in a single layer until they begin to turn golden, about 3 to 5 minutes per side. (This may require two batches.) Remove the chicken from the pot and set it aside.
• Add the onion, carrot, celery, turmeric, bay leaf, and thyme sprigs to the pot. Season with salt and pepper. Cook for about 3 minutes or until everything is slicked in the now golden tinted olive oil.
• Add the broth and stir to loosen any browned bits on the bottom of the pot. Bring to a boil and return the chicken pieces to the pot. Cover and simmer for 20 minutes. Meanwhile, make the dumplings.

For the Dumplings

• In a large bowl, combine all of the dry ingredients.
• Stir in the cream and mix swiftly until the mixture is just combined. (The dough will be sticky.)
• Using a spoon to scoop out a couple tablespoons of dough at a time and then gently rolling it between your palms, shape the dough into about 20 to 25 dumplings approximately the size of a ping pong ball.
• After the chicken has simmered for 20 minutes, drop the dumplings evenly into the pot in a single layer. Cover the pot and simmer for 12 to 15 minutes more. When the dumplings are done, they will look slightly puffed and their texture will be fluffy and delicate.

To Serve

• Gently ladle the dumplings and soup into bowls. As you ladle, be sure to discard the woody remains of the thyme sprigs and the bay leaf.