Chicken 'n' Dumpling Soup
From: Better Homes and GardensEasy cornmeal dumplings--made with biscuit mix, cornmeal, and cheese--top this savory and quick chicken and vegetable soup.
Servings: Makes 4 servings.
Total: 30 mins
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Ingredients
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
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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