Ingredients Jump to Instructions ↓

  1. 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon pepper

  4. 2 teaspoons olive oil

  5. 1/4 cup all-purpose flour

  6. 4 cups reduced-sodium chicken broth, divided

  7. 1 cup water

  8. 2 cups frozen French-cut green beans

  9. 1-1/2 cups sliced onions

  10. 1 cup coarsely shredded carrots

  11. 1/4 teaspoon dried marjoram

  12. 2/3 cup reduced-fat biscuit/baking mix

  13. 1/3 cup cornmeal

  14. 1/4 cup shredded reduced-fat cheddar cheese

  15. 1/3 cup fat-free milk

Instructions Jump to Ingredients ↑

  1. Chicken and Dumpling Soup Recipe photo by Taste of Home Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and no longer pink.

  2. In a large saucepan, combine flour and 1/2 cup 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.

  3. 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). Yield: 4 servings.


Send feedback