Season the chopped up chicken with salt and pepper. (If using rotisserie chicken, skip to step 3.)
Heat the oil in a large pot over medium/high heat and cook the chicken for 5-6 minutes. Remove it and set it aside.
In the same pot, add the butter. Then add the onions, carrots and celery. Cook those for about 8-10 minutes until they are soft.
Add in the garlic and cook for 2 more minutes.
Stir in the flour and cook for 3-4 minutes, then slowly add in the chicken broth and heavy cream, stirring continuously.
Season with the spices listed above and add the chicken back in. Reduce the heat and let it simmer while you prepare the dumplings.
Mix together all of the ingredients for the dumplings. I mixed the seasoning packet into the water and then added it, but you can certainly add them separate. Be careful to not over mix or the dumplings will be hard and won't cook properly.
Drop them by spoonfuls into the soup. Try to not let them touch each other, but don't fret if they do. Put the lid on and cook for 20 minutes. DO NOT OPEN THE LID while cooking.
When they are finished, use a spoon to gently separate them. Allow to sit for about 10 minutes to fully thicken up. Serve hot and enjoy!