In a stock pot or Dutch oven melt butter over medium heat.

Add in onion, garlic, celery, carrots and salt. Stir and saute for about 10 minutes or until celery and onions are translucent.

Stir in flour and continue to cook for a few minutes. Pour in chicken broth, stir and bring to a boil.

Increase heat and bring mixture to a boil, add in chicken, peas, and thyme.

Reduce heat and simmer for about 10 minutes.

While soup is simmering mix together Bisquick, salt, onion powder, milk and melted butter.

Add in half and half and continue to simmer.

Scoop Bisquick mixture into simmering soup by the spoonful or using a dough scoop.

Cover pot and simmer for 15 minutes.

Remove lid and remove pot from heat. Allow to cool for about 10 minutes before serving to allow soup mixture to thicken.

Garnish with parsley before serving if desired.