Dice the onions and grate the carrots. In a skillet preheated with oil, sauté the onion until golden brown. Add in the shredded carrots and cook until softened.
Place cooked ingredients into a large soup pot or Dutch oven. Next, add the water, Better than Bouillon broth concentrate, and season with salt and black pepper to taste. Add the diced chicken and let the soup simmer until it's fully cooked. Add in the dumplings and simmer until they float to the top.
Clean and dice the potatoes into small pieces. Add them to the soup pot and simmer until they are easily pierced with a fork. Add in the diced green onion and remove the soup from heat.