2 whole boneless chicken breasts
1 (22 oz.) can cream of chicken soup (family size)
3 cups water
1 cup chopped celery
1 onion, chopped
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. poultry seasoning
1 tsp. thyme
1 bag baby carrots
1 cup frozen peas

In large heavy pot, combine soup, water, chicken, celery, onion, salt, pepper, poultry seasoning and thyme. Cover and cook over low heat about 1 1/2 hours.

Add carrots, cover and cook another 30 minutes.

Remove chicken from pot, shred it and return to pot. Add peas and cook 5 minutes. Add dumplings.

DUMPLINGS:

3 cups Bisquick baking mix
1 1/3 cups milk

Mix baking mix and milk until soft dough forms. Drop by tablespoons onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Submitted by: Renee