Chicken 'n' Dumpling Soup

By sheppell

Ingredients

• 12 oz - boneless chicken strips for stir frying
• 1 tbsp - olive oil or cooking oil
• 2 tbsp - flour
• 1/4 tsp - dried marjoram, crushed
• one 14 oz - can chicken broth
• 1 medium onion cut into wedges
• 1 cup - fresh green beans, trimmed and halved
• 1 cup - julienne or coarsely shredded carrots
• 2/3 cup - packaged biscuit mix
• 1/3 cup - cornmeal
• 1/4 cup shredded cheddar cheese
• 1/2 cup - milk
• 1 cup - water
• salt and pepper

Preparation

Step 1

1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil for 2 minutes or until browned. Sprinkle flour and marjoram over chicken Stir in broth, veggies, and water. Bring to a boil. Reduce heat. simmer, covered 5 minutes.

2. In a mixing bowl, combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls in the hot liquid. Making 8 dumplings. Return to boil. reduce heat, simmer, covered for 10-12 minutes. Until dumplings test done. (Do not lift cover while simmering)