In Dutch oven or large skillet, brown chicken in oil. Add next 7 ingredients. Bring to a boil; simmer, covered, over low heat 25 minutes. Add carrots, simmer until tender (about 20 minutes). Skim off excess fat. Dissolve flour in cold water. Stir into chicken mixture; bring to a boil. Drop dumplings (below) by tablespoons over top of chicken mixture. Simmer, covered (without lifting lid), 15 minutes. Dumplings are done when no longer doughy underneath.