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Chicken 'n' Dumpling Soup

Makes: 4 servings
Start to Finish 30 mins
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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