Chicken and Dumpling Soup
12 ounces boneless chicken pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
2 (14 1/2-ounce) cans chicken broth
1 medium onion, chopped
1 cup fresh green beans, cut into bite-size pieces
1 cup sliced carrots
Dumplings:
2/3 cup reduced-fat biscuit mix
1/3 cup yellow cornmeal
1/4 cup cheddar cheese, shredded
1/2 cup milk
Season chicken with salt and pepper. Add oil to large saucepan and cook chicken over medium-high heat for about 2 minutes or until chicken is cooked through. Sprinkle flour and marjoram over chicken. Stir in broth, onion, beans and carrots. Bring to boil, then reduce to simmer, cover and cook 30 minutes.
For dumplings, in medium mixing bowl stir together biscuit mix, cornmeal and cheese. Stir in milk until just moistened. Drop batter into hot soup, making 8 dumplings. Return to boiling, then reduce heat, cover and cook 10-12 minutes. Do not lift lid while dumplings cook. Use a toothpick to check dumplings for doneness. If toothpick comes out clean, dumplings are ready.
from September 1998 issue of Better Homes & Gardens