Chicken 'n' Dumpling Soup

Easy cornmeal dumplings--made with biscuit mix, cornmeal, and cheese--top this savory and quick chicken and vegetable soup.


Chicken 'n' Dumpling Soup


by 3  people


read comments


add your rating
add a comment

Total Time: 30 mins
Servings: Makes 4 servings.
See More Better Homes and Gardens Recipes
Ingredients
 
savings in
 
  • 12  ounces  boneless chicken strips for stir-fryingOn Sale
  • 1  tablespoon  olive oil or cooking oilOn Sale
  • 2  tablespoons  all-purpose flourOn Sale
  • 1/4  teaspoon  dried marjoram, crushedOn Sale
  • 1  14-ounce can  chicken brothOn Sale
  • 1  medium  onion, cut into wedgesOn Sale
  • 1  cup  fresh green beans, trimmed and halvedOn Sale
  • 1  cup  purchased julienne or coarsely shredded carrotsOn Sale
  • 2/3  cup  reduced-fat packaged biscuit mixOn Sale
  • 1/3  cup  yellow cornmealOn Sale
  • 1/4  cup  shredded cheddar cheeseOn Sale
  • 1/2  cup  milkOn Sale
  • 1  cup  waterOn Sale
  •     Salt and pepperOn Sale

Directions
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.

Nutrition information
Calories 345, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 55 mg, Sodium 716 mg, Carbohydrate 35 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 87%, Vitamin C 8%, Calcium 13%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos

Recommended Recipe:
Old-Fashioned Chicken & Dumplings
Old-Fashioned Chicken & Dumplings

Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.

See Recipe