In 4- to 5-quart Dutch, fry the chicken and vegetables in olive oil until cooked.
Add 1 ½ cartons broth and seasonings and bring to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
If using biscuit option: On a lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, one at a time, into boiling chicken mixture. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Chicken and Dumplings Soup with Turmeric https://www.ourrecipesforsuccess.com/chicken-dumpling-soup/