CHICKEN 'N' DUMPLING SOUP

CHICKEN 'N' DUMPLING SOUP image

Yield 4 servings

Number Of Ingredients 14

12 oz boneless chicken strips for stir-frying
1 tbsp olive oil or cooking oil
2 tbsp AP flour
1/4 tsp dried marjoram, crushed
1-14oz can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup julienne or coarsely shredded carrots
2/3 cup reduced-fat packaged biscut mix
1/3 cup yellow cornmeal
1/4 cup chredded chedder cheese
1/2 cup milk
1 cup water
salt and pepper

Steps:

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 a boil; 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, makeing 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done.