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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
- 1/4 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
(Chicken 'n' Dumpling Soup)
- Servings Per Recipe 4,
- cal. (kcal) 345,
- Fat, total (g) 11,
- chol. (mg) 55,
- sat. fat (g) 3,
- carb. (g) 35,
- fiber (g) 3,
- pro. (g) 25,
- vit. A (RE) 896,
- vit. C (mg) 5,
- sodium (mg) 716,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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