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Chicken and Dumpling Soup Recipe

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This recipe for Chicken and Dumpling Soup is from Shelia Renee's Southern Touch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb boneless skinless chicken breast, cubed
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 c. all-purpose flour
4 c. reduced-sodium chicken broth, divided
1 c. water
2 c. frozen French-cut green beans
1 1/2 c. sliced onions
1 c. coarsely shredded carrots
1/4 tsp. dried marjoram
2/3 c. reduced-fat biscuit mix
1/3 c. cornmeal
1/4 c. shredded reduced-fat cheddar cheese
1/3 c. fat-free milk
Directions:
Directions:
Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and juices run clear.
In a large saucepan, combine flour and 1/2 c. broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram, and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, in a small bowl, combine the biscuit mix, cornmeal, and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (Do not lift the cover while simmering)

 

 

 

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