In a large sauce pot, melt the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.
Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken and parsley. Then use a spoon to drop scant 1/2-teaspoon lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.