Friday, September 22, 2006

Chicken and dumpling soup


3/4lb skinless chicken breast,
cut into 1-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 cup flour
4 cups chicken broth, divided
1 cup water
2 cups frozen french cut green beans
1 1/2 cups sliced onions
1 cup coursly shredded carrots
1/4 tsp. dried marjoram
2/3 cup reduced-fat biscuit baking mix
1/3 cup cornmeal
1 1/4 cup shredded cheddar cheese
1/3 cup milk

Sprinkle chicken with salt and pepper
In nonstick pan saute chicken in oil until browned.
In large saucepan, combine flour and 1/2 cup broth until smooth.
Stir in water and remaining broth.
Add beans, onions, carrots, marjoram and chicken.
Bring to a boil. Reduce heat, simmer uncoverd for 10 minutes.
Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese.
Stir in the milk just until moistened.
Drop batter in 12 mounds into simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.





3 comments:

Phyllis said...

Sounds good. But I'm not a big dumplin fan. I love fresh homemade soups!

Anonymous said...

This sounds yum!

helen

gincoleaves said...

My Mom was an expert at making dumplings, I'm a total disaster!!
Also a great favorite with the Germans - one can even buy it ready made, but I know it just won't taste the same as home-made!
I have this incredible burning feeling in my stomach - I do believe I'm hungry now. LOL!!