Chicken and Dumpling Soup
- Source
- Magazine clipping
- Serves
- 4
- Prep
- 25 min
- Cook
- 40 min
It’s a classic that all cooks should have in their recipe boxes, and this version is tried-and-true. My husband, who’s not very fond of leftovers, says he would eat this every day of the week if I let him.
Ingredients
- ¾ lb. boneless skinless chicken breasts, cut into 1-in. cubes
- ¼ tsp. salt
- ⅛ tsp. pepper
- 2 tsp. olive oil
- ¼ cup all-purpose flour
- 4 cups reduced-sodium chicken broth, divided
- 1 cup water
- 2 cups frozen French-cut green beans
- 1½ cups sliced onions
- 1 cup shredded carrots
- ¼ tsp. dried marjoram
- ⅔ cup reduced-fat biscuit/baking mix
- ⅓ cup cornmeal
- ¼ cup shredded reduced-fat cheddar cheese
- ⅓ cup fat-free milk
Steps
- 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 ½ cup broth until smooth. Stir in water and remaining broth. Add beans, 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.