4 carrots cut into 1/2 inch slices
1 med. onion, chopped
2 tbsp. butter
3 tbsp. flour
2 cans chicken broth (total 27 1/2 oz.)
1 lb. chicken nuggets cut in half
1/2 tsp. thyme
1/2 tsp. marjoram
1/8 tsp. pepper
1 pkg. biscuits
1/4 c. half and half or milk
1 tbsp. parsley

Saute carrots and onions in butter about 5 minutes. Add flour and stir. Add broth. Cover and cook for 10 minutes. Add chicken pieces. Bring to a boil and simmer 5 minutes.

Slice biscuits in half and drop on broth. Simmer uncovered 10 minutes. Cover and cook 10 minutes longer. Move "dumplings" and add half and half. Stir. Sprinkle with parsley.