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

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Ingredients
  • 12 ounces
    boneless chicken strips for stir-frying
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  • 1 tablespoon
    olive oil or cooking oil
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  • 2 tablespoons
    all-purpose flour
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  • 1/4 teaspoon
    dried marjoram, crushed
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  • 1 14-ounce can
    chicken broth
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  • 1 medium
    onion, cut into wedges
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  • 1 cup
    fresh green beans, trimmed and halved
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  • 1 cup
    purchased julienne or coarsely shredded carrots
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  • 2/3 cup
    reduced-fat packaged biscuit mix
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  • 1/3 cup
    yellow cornmeal
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  • 1/4 cup
    shredded cheddar cheese
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  • 1/2 cup
    milk
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  • 1 cup
    water
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  •  
    Salt and pepper
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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
Per serving: 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
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