Place a medium heavy-bottom pot over medium-high heat with the oil. Add the carrots, ginger and garlic to the pot and cook, stirring frequently, until the ginger and garlic are aromatic, about 2 minutes. Add the chicken broth and bring the liquid up to a bubble.
Once the broth is boiling, reduce the heat to medium-low and add the potstickers. Simmer them, stirring gently, until heated through, about 5 minutes. Stir in the soy sauce.
Serve the soup garnished with scallions and chow mein noodles.
NotesNOTE: Wait to add the soy sauce just before serving. Different chicken broths have different amounts of salt added, so taste it to make sure it needs the added kick.