Chicken 'n' Dumpling Soup
  • 12 ounces boneless chicken strips for stir-frying
  • 1 tablespoon olive oil or cooking oil
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon dried marjoram, crushed
  • 1 14-ounce can chicken broth
  • 1 medium onion, cut into wedges
  • 1 cup fresh green beans, trimmed and halved
  • 1 cup purchased julienne or coarsely shredded carrots
  • 2/3 cup reduced-fat packaged biscuit mix
  • 1/3 cup yellow cornmeal
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 cup water
  • Salt and pepper
  1. Directions
  2. 1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
  3. 2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings.