1 lb Chicken Breast cut bite sized (or cut up a rotisserie chicken)
2 T Olive Oil
1 C Onion, diced small
1 C Celery, diced small
1 T Minced Garlic
2 T Flour
4 C Chicken Broth
1 Can Cream of Anything Soup
2 C Carrots, diced small or shredded
¾ tsp Thyme (divided)
¼ tsp Pepper
¾ C Bisquick
5 T Milk
In large dutch oven, saute chicken and onion in oil until chicken is cooked (if using rotisserie chicken, just saute the onion).
Add celery and garlic and cook another 2 minutes.
Sprinkle with flour and cook another minute.
Add broth, cream soup, carrots, ½ tsp thyme and pepper. Stir/whisk until smooth and bring to boil. Add salt to taste if needed.
Reduce heat, cover and simmer 10 minutes, stirring occasionally.
Combine ¼ tsp thyme, bisquick, and milk in small bowl.
Drop dough by tablespoonful into soup. Cover and cook over med-low heat 15 minutes (do not boil).