In a 4 quart pot, heat vegetable oil on medium heat.

Season the chicken thighs with 1/2 tablespoon of salt and 1/4 teaspoon of black pepper, reserving the remaining salt and pepper.

Sear the chicken in the pan for 4 minutes, flipping halfway through cooking. Remove the partially cooked chicken from the pot and set aside.

Add the diced carrots and onions and cook for 2 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds while stirring.

Sprinkle the flour over the cooked veggies, and mix together for 1 minute.

Pour 1 cup of the chicken stock in with the veggies and stir to combine. The mixture will thicken while simmering. Pour in the remaining chicken stock and whisk.

Add the reserved salt and pepper, the seared chicken thighs, bay leaf, and thyme. Stir to combine.

Turn the heat to low. Cover and simmer for 15 minutes.

Remove the cooked chicken thighs, bay leaf, and thyme. Shred the meat with forks or a knife. Add the shredded chicken back to the soup.

In a medium sized bowl, mix together the dry ingredients.

Pour in wet ingredients and mix together with a wooden spoon.

With a soup spoon, scoop out a heaping spoonful of the dumpling batter. Gently drop the batter into the soup. Repeat until all the batter has been added, placing each scooped dough next to each other in the pot.

Cover and simmer for 5 minutes.

Uncover and pour in the heavy cream. Gently flip over each of the partially cooked dumplings with a spoon. Cover and simmer for 5 more minutes.

Serve immediately.