Chicken & Dumpling Soup

Chicken & Dumpling Soup

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    lb. boneless skinless chicken breasts, cut into 1-in cubes

  • ¼

    tsp. salt

  • tsp. pepper

  • 2

    tsp. olive oil

  • ¼

    cup all purpose flour

  • 4

    cups reduced-sodium chicken broth, divided

  • 1

    cup water

  • cups sliced onions

  • 1

    cup shredded carrots

  • ¼

    tsp. dried marjoram

  • cup reduced fat biscuit/baking mix

  • cup cornmeal

  • ¼

    cup shredded reduced-fat cheddar cheese

  • cup fat-free milk


Sprinkle chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat. In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add onions, carrots, and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer. Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean.


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