"French" Chicken and Dumplings

Soup:
3 boneless, skinless chicken breasts, cubed small
3-4 tbl. butter
3 large carrots - peeled and coined
1 med yellow onion - diced
big handful hericot verts - cut in 2" pieces
1 bunch scallions - chopped
2 tbl. olive oil
3 tsp. bullion base
1 tbl. Herbes de Provence
1 tbl. black pepper
salt to taste
1 carton chicken broth
1/2 carton water
1/2 c. half & half

Dumplings:
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbl. canola oil

In a large pot, cook carrots, onions, and the whiter half of the scallions in the butter for ~10 mins over med heat. Remove veggies from pot, add olive oil, increase heat to med-high, and add chicken and seasonings. Cook until chicken golden brown and almost cooked thru. Add back in the cooked veggies along with hericot verts, broth, and water. Bring to a low boil. Mix dry dumpling ingreds together, then mix in the wet as well. Drop in dumpling mixture by tsp into boiling soup. Add green half of scallions, reduce to simmer, and cook covered for 15-20 mins. Remove from heat and finish with half and half.