Chicken 'n' Dumpling Soup
Recipe from
Better Homes and Gardens
Easy cornmeal dumplings--made with biscuit mix, cornmeal, and cheese--top this savory and quick chicken and vegetable soup.

Servings:
Makes 4 servings.
Total Time:
30 mins
Ingredients
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12 ouncesboneless chicken strips for stir-fryingsee savings

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1 tablespoonolive oil or cooking oilsee savings

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2 tablespoonsall-purpose floursee savings

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1/4 teaspoondried marjoram, crushedsee savings

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1 14-ounce canchicken brothsee savings

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1 mediumonion, cut into wedgessee savings

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1 cupfresh green beans, trimmed and halvedsee savings

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1 cuppurchased julienne or coarsely shredded carrotssee savings

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2/3 cupreduced-fat packaged biscuit mixsee savings

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1/3 cupyellow cornmealsee savings

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1/4 cupshredded cheddar cheesesee savings

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1/2 cupmilksee savings

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1 cupwatersee savings

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Salt and peppersee savings

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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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