CHICKEN AND DUMPLING SOUP

By stepjo7269

Taste of Home
By: Morgan Byers from Berkley, Michigan

Ingredients

• Directions:
• 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons olive oil
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken broth, divided
• 1 cup water
• 2 cups frozen French-cut green beans
• 1-1/2 cups sliced onions
• 1 cup coarsely shredded carrots
• 1/4 teaspoon dried marjoram
• 2/3 cup reduced-fat biscuit/baking mix
• 1/3 cup cornmeal
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/3 cup fat-free milk
• ●Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and no longer pink.
• ●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.
• ●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).

Preparation

Step 1

Nutrition Facts: 1-1/4 cups soup with 3 dumplings equals 353 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 1,111 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein.