Chicken And Dumpling Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We love chicken at this house. This one is a quick dinner after a long day. Hope you enjoy this too. Ingredients:
12 ounces boneless chcken strips |
1 tablespoon cooking oil of choice |
2 tablespoons flour |
1/4 teaspoon dried marjoram, crushed |
1 14 ounce can chicken brooth |
1 large onion, cut into wedges |
1 cup fresh green beans, halved |
1 cup carrots, chopped |
2/3 cup reduced-fat packaged biscuit mix |
1/3 cup yellow cornmeal |
1/4 cup cheddar cheese, shredded |
1/2 cup milk |
1 cup water |
salt, to taste |
pepper, to taste |
Directions:
1. Season chicken with salt and pepper.
2. In a large saucepancook and stir chicken in hot oil for 2 minutes or until browned.
3. Sprinkle flour and marjoram over chicken.
4. Stir in broth, onion, green beans, carrots and water.
5. Bring to a boil; reduce heat and simmer, cover, for 7 minutes.
6. In a mixing bowl, combine biscuit mix, cornmeal, and cheese.
7. Stir in milk just until mixture is moistened.
8. Drop batter by spoonfuls onto hot liquid in soup pot, making eight dumplings.
9. Return soup to boiling, then reduce heat.
10. Simmer, covered, for 10 to 12 minutes until dumplings are done.
11. Its important not to lift the cover while simmering so the dumplings will cook in the steam.
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