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Chicken and Dumpling Soup

Print Recipe
Course Soup

Ingredients
  

Soup

  • 3/4 pound boneless, skinless chicken breast or thigh meat, cut into strips
  • 1 Tbsp olive oil
  • 2 Tbsp flour
  • 1/4 tsp dried marjoram, crushed
  • 1 can chicken broth (15 oz)
  • 1 medium onion, cut into wedges
  • 1 cup fresh green beans, trimmed and cut into pieces
  • 1 cup coarsely grated carrots OR carrot matchsticks
  • salt and pepper, to taste

Dumplings

  • 2/3 cup biscuit baking mix
  • 1/3 cup yellow cornmeal
  • 1/4 cup shredded cheddar cheese
  • 1 1/2 cups milk (you may not need all of it)

Instructions
 

  • 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 until chicken is coated. Add broth, vegetables and water, and stir. Bring to boil; reduce heat Simmer, covered, 5 minutes.
  • 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 are cooked through (you may need to break one open to test it). Do not lift cover while simmering. Makes 4 servings. Enjoy!