Start by gathering all your ingredients. Chop the mirepoix vegetables finely. This ensures they blend smoothly into the broth. Quarter the biscuits and set them aside as well. Get everything ready for a seamless cooking process.

In a large pot, melt 2 tablespoons of creamy unsalted butter over medium heat. Add in the mirepoix vegetable mix and sauté for about 3-4 minutes until they soften. This will create a flavorful base for your soup.

Next, sprinkle in the unbleached all-purpose flour. Stir continuously for about 1-2 minutes. This step helps create a roux, which thickens the soup later. You should notice a nutty aroma wafting from the pot.

Gradually pour the organic free-range chicken stock into the pot while whisking to prevent lumps. Make sure it mixes well. Bring this combination to a gentle simmer to fuse all those flavors.

Once your broth simmers, gently add the quartered buttermilk biscuits. These will puff up and mimic dumpling texture. Allow them to cook for about 10 minutes.

While your dumplings cook, take the teriyaki BBQ chicken and shred it. After the dumplings have cooked, add the shredded chicken into the pot along with the Dijon mustard and freshly chopped thyme. This adds depth to the flavors.

Add the rich heavy whipping cream to the pot. Stir until well-combined. Let the soup simmer for another 5 minutes. The cream will give your soup a luxurious feel!

Lastly, taste and adjust the seasoning. A sprinkle of salt or pepper may do the trick. Once you're satisfied, it’s time to serve!