2 1/2 - 3 lb. frying chicken
1 c. diced onion
1 c. diced carrots
2 stalks chopped celery with leaves
2 tsp. salt
1 bay leaf
2 c. water + 1 can chicken broth
6 oz. frozen peas

2 c. Bisquick
2/3 c. milk
1/2 tsp. thyme

In a large kettle, combine chicken, onion, carrots, celery, salt, bay leaf and water; bring to a boil. Reduce heat and simmer 1 hour. Remove chicken, discard bones and skin. Cut chicken into bite-sized pieces, return to the kettle with the peas. Remove bay leaf. Combine Bisquick, milk and thyme, mix lightly. Bring chicken and broth to a boil, drop dough from a tablespoon into kettle, covering the surface. Simmer, uncovered, 10 minutes. Cover and simmer 10 minutes. Serves 4.

Daniel & John