Recipe and Photo by: Better Homes and Gardens
Cheese is what makes the dumplings so tasty in Chicken 'n' Dumpling Soup. Well, that and chicken breasts, fresh veggies and broth. A soup to be savored.
ounces boneless chicken strips for stir-frying
tablespoon olive oil or cooking oil
teaspoon dried marjoram leaves, crushed
14-ounce can chicken broth
onion, cut into wedges
fresh green beans, trimmed and halved
purchased julienne or coarsely shredded carrots
reduced-fat packaged biscuit mix
shredded cheddar cheese
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.
nutritional info per serving
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