1 whole chicken
2 carrots
1/2 yellow onion
2 c. of bisquick
2/3 c. of milk
2 tbsp. of dried parsley

Stew chicken in stock pot for one hour. Cut up carrots, onion and stew with chicken. Take chicken out of stock pot and cool it in refrigerator. When cooled, de-bone the chicken and put back into the stock pot with vegetables.

Stir bisquick with milk and parsley until soft dough forms. Drop dough by spoonfuls into boiling chicken and vegetables. Reduce heat. Cook uncovered for ten minutes, cover and cook for another ten minutes.