Saute chopped onion until translucent in bottom of large pot in a drizzle of EVOO then remove from heat

Add frozen beans and chicken (cubed into bite size pieces) to pot

Chop carrots (I diced them) and add to pot.

Add garlic, salt, pepper, celery seed, oregano and rosemary

Dissolve 2 chicken bullion cubes into 6 cups of hot water then add to pot

Cook over medium until boiling. Boil for 5 min.

Add cream of chicken soup return to boil.

Scoop out 2 to 3 cups of the stock from the pot and put in pan. Then dissolve corn starch in this.

SLOWLY add thickened cornstarch mixture to pot while stirring. Return to boil.

In bowl mix 2 1/4 cups bisquick with 2/3 cup water to form dough.

Drop by tablespoon into boiling pot. Stir after every few additions to prevent sticking.

Cover and let simmer for 10 to 15 min (or until last biscuit is thoroughly cooked) then ladle into bowls