Chicken N Dumpling Soup
Ingredients
- 12 oz. package boneless chicken strips for stir frying
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 Tbs. olive oil or cooking oil
- 2 Tbs. all purpose flour
- ¼ tsp. dried marjoram, crushed
- 1 14 ½ oz. can chicken broth
- 1 C. water
- 1 medium onion, cut into wedges
- 1 C. fresh green beans, trimmed and halved, if desired
- 1 C. purchased julienne or coarsely shredded carrots
- 2/3 C. reduced fat packaged biscuit mix
- 1/3 C. yellow cornmeal
- 1/8 C. shredded cheddar cheese
- ½ C. milk
Directions
Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil over medium high heat about 2 minuets or until chicken is browned. Sprinkle flour and marjoram over chicken. Stir in broth, water, onion, beans, and carrots. Bring mixture to boiling; reduce heat. Cover and simmer 5 minutes. Meanwhile, for dumplings, in a medium mixing bowl stir together biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter onto the hot liquid, making 8 dumplings. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. Transfer soup and dumplings to a deep serving platter or serving bowl.
Makes 4 main dish servings.
