In a small measuring cup, measure out the milk for dumplings and stir in 1 tablespoon apple cider vinegar. Let sit until ready to use.
In a large pot, pour in olive oil, carrots, onions and seasonings. Cook over medium heat until onions are translucent.
Add chicken, peas and broth. Bring to a low simmer.
While soup is coming to a low simmer, make the dumplings. In a large bowl, mix together biscuit mix and soured milk. Mix until it forms a ball. Generously flour a clean surface and turn the dough out and form a round disc. Roll out until ½ inch thick. Use a pizza cutter to cut into strips. Then cut the strips into thirds.
When the soup comes to a boil, stir in cream of chicken and cream of celery soup.
Gently add the dumplings to the pot and gently stir.
Let simmer for 5-7 minutes until the dumplings have cooked through.
Let cool slightly and garnish with fresh parsley.