4 chicken breast halves
8 c. water
1 bay leaf
1 tsp. poultry seasoning
2 c. carrots, sliced
2 c. Bisquick baking mix
1 med. onion
4 chicken flavored bouillon cubes
1 tsp. white pepper
8 c. quartered potatoes
2 tbsp. cornstarch
2/3 c. milk

In 8 quart stock pot combine chicken, onion, water, bouillon cubes, bay leaf, white pepper and salt to taste. Cover and bring to a boil, reduce heat to simmer and continue cooking until chicken is tender. Remove chicken from pot and debone. Strain broth and discard onion and bay leaf. Add potatoes and carrots to broth and cook until tender. Thicken broth with cornstarch and return chicken to pot. Over medium heat bring pot to slow boil.