1 cup chicken broth
1 cup water
2 large potatoes, peeled and cubed
3 medium carrots, sliced
3 large onions, thinly sliced
1 (10.75 ounce) can condensed cream of chicken soup
1 (2.5 ounce) package dry bread stuffing mix
1 pound bacon bits
Place chicken broth and water in medium saucepan; cover and simmer over medium heat, stirring constantly, for 30 minutes or until chicken is cooked through and no longer pink.
Break up potatoes and carrots with a wooden spoon and place into broth. Reduce heat to medium-low; add chicken, potatoes, carrots and onions and simmer for 10 minutes.
Stuff each vegetable with stuffing mix, bacon bits and bacon. Cook over medium heat for 5 minutes.