Combine chicken, 3 boxes of chicken broth, parsley, black pepper, minced garlic, rosemary, thyme, and bay leaf in a pot.

Bring to a boil and cook for at least 1 hour, or longer if the chicken is frozen.

Reserve the remaining box of broth for adjusting the sauce consistency later.

Remove the cooked chicken from the pot and let it cool slightly.

Shred the chicken finely by hand.

Discard any undesirable pieces.

Remove the bay leaf from the broth.

Add cream of chicken soup and butter to the broth.

Whisk until smooth.

Return the shredded chicken to the pot and simmer.

If the sauce has thickened too much, thin it with the reserved chicken broth.

Chop the celery, onions, and carrots finely.

Add the chopped vegetables and green chilies to the pot.

Taste and adjust the pepper seasoning as needed.

Cover and simmer until the vegetables are tender, about 25 minutes.

Stir frequently to prevent sticking.

If desired, add the drained corn.

For chicken and dumplings, cut canned biscuits into quarters and add them to the boiling sauce for the last 10 minutes. Use extra broth or water if needed.

For chicken noodle soup, cook noodles separately according to package directions.

Drain the noodles and add them to the sauce. Add extra broth or water if needed.

Serve hot and enjoy.