1 ½ pounds boneless skinless chicken thigh meat, cleaned of fat and cut into 1 inch dice
4 ounces flour (about 1 cup)
1 quart chicken broth or stock
1 large carrot, peeled and cut into ½ inch pieces
2 stalk celery, cut into ½ inch pieces
Salt and pepper
2 tablespoons chopped parsley
1 cup half and half
2 cup Original Bisquick mix
2/3 cup milk
Preheat a large pot on medium high. Melt the butter in the pot. When the butter begins to bubble, add in the chicken and onions. Sweat them making sure that they do not brown. When the onions are translucent, add in the flour and cook, stirring for 2 minutes.
Add in the chicken stock and bring to a simmer. Cook for 30 minutes, skimming the surface as necessary.
Add in the carrots and celery and cook for 10 minutes. Finish with half and half, parsley and adjust seasoning with salt and pepper.
Mix the milk into the bisquick to form a dough
Drop spoonfuls of dough onto the chicken broth and let them cook for 10 minutes covered. If the top of the pot is full, you may need to do it in 2 batches.
Note: you can add in peas, mushrooms, leeks or other vegetables when the recipe calls for the carrots and celery.