Chicken 'n' Dumpling Soup
ounces boneless chicken strips for stir-frying
tablespoon olive oil or cooking oil
teaspoon dried marjoram, crushed
14 ounce can chicken broth
medium onion, cut into wedges
cup fresh green beans, trimmed and halved
cup purchased julienne or coarsely shredded carrots
cup reduced-fat packaged biscuit mix
cup yellow cornmeal
Salt and pepper
- 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.
- 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