Chicken & Dumpling Soup
By boscobojo
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Ingredients
- 3/4 lb. boneless skinless chicken breasts, cut into 1-in cubes
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 tsp. olive oil
- 1/4 cup all purpose flour
- 4 cups reduced-sodium chicken broth, divided
- 1 cup water
- 1 1/2 cups sliced onions
- 1 cup shredded carrots
- 1/4 tsp. 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
Details
Preparation
Step 1
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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