1: Toss in the cubed chicken with a drizzle of olive oil and a good pinch of salt and pepper, let it brown (5-10 min).
2: Remove chicken from pot, add in the carrots, onion, and celery with another pinch of salt and pepper and drizzle of olive oil.
3: Turn heat down to medium and let veggies soften a bit (10-15 min).
4: Add the chicken back into the pot with the veggies and ADD the flour, stir to coat everything.
5: Pour in the chicken stock, water, parsley, lemon juice, and roasted garlic cloves, then STIR.
6: Bring to a boil, then reduce to simmer with lid on for 30 minutes.
7: For the dumplings, mix all ingredients together.
8: Open the pot, pour in 1/2 cup half and half, stir, and plop big spoonfuls of the dumpling batter over the soup, keeping them separate but touching.
9: Put the lid on and simmer for 15 minutes to cook the dumplings through; they will triple in size.
