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Chicken 'n' Dumpling Soup




Source of Recipe


Marla


Recipe Introduction


Cornmeal dumplings cook in this chicken and vegetable soup.




List of Ingredients




12 ounces boneless chicken strips for stir-frying

Salt and pepper

1 tablespoon olive oil or cooking oil

2 tablespoons all-purpose flour

1/4 teaspoon dried marjoram, crushed

1 14-1/2 ounce can chicken broth or 1-3/4 cups Basic Chicken Stock (see

recipe)

1 medium onion, cut into wedges

1 cup fresh green beans, trimmed and halved

1 cup purchased julienne or coarsely shredded carrots

1 cup water

2/3 cup reduced-fat packaged biscuit mix

1/3 cup yellow cornmeal

1/4 cup shredded cheddar cheese

1/2 cup milk



Recipe



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.

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.