Chicken 'n' Dumpling Soup

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

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13 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
30 mins
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Chicken 'n' Dumpling Soup

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
1/2
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

(Chicken 'n' Dumpling Soup)
    Per serving:
  • 345 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 55 mg chol.,
  • 716 mg sodium,
  • 35 g carb.,
  • 3 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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