Chicken and Dumplings

1 cut up chicken ( I use brown meat, but white works too.  You can get precut chicken or whole chicken and cut it yourself.  Whichever you prefer.)

salt and pepper to taste

6 or 8 baby carrots, sliced small (or 2-3 big carrots)

1 medium onion, chopped

1 garlic clove, chopped small (optional)

2 cans cream of mushroom soup

1/2 teaspoon thyme

Boil the chicken in just enough water to cover the chicken.  Boil until meat falls off of bone.  Debone and discard bones.   (if you removed the chicken to debone, return it to pot after deboning)

Add salt, pepper, carrots, onion and garlic.  Cook on medium heat for 20 minutes. 

Add mushroom soups and thyme.  Cover and let simmer 20 minutes. 

Meanwhile, make Bisquick dumplings according to package directions.  Add a pinch of parsley to dry ingredients.

Drop dumplings into boiling soup.  Cover and let simmer for 20-25 minutes.  Turn off heat.  

Enjoy!!