January 19, 2011

Chicken 'N' Dumpling Soup

12-oz. pkg.Boneless chicken strips for stir-frying
1/8tsp. Salt
1/8tsp. Pepper
1 tbsp. Olive oil or cooking oil
2 tbsp. All-purpose flour
1/4 tsp. Dried marjoram crushed
14-1/2-oz. canChicken broth
1 C Water
1 med Onion, cut into wedges
1C Fresh green beans, trimmed and halved, if desired
1 C Purchased julienne or coarsely shredded carrots
2/3 C Packaged biscuit mix
1/3 C Yellow cornmeal
1/4 C Shredded cheddar cheese
1/2 C Milk


Season the chicken with salt and pepper.
In a large saucepan cook and stir the chicken in hot oil over medium-high heat about 2 minutes or until chicken is browned. Sprinkle flour and marjoram over chicken.

Stir in broth, water, onion, beans, and carrots. Bring mixture to boiling; reduce heat. Cover and simmer 5 minutes.

Meanwhile, for dumplings, in a medium mixing bowl stir together the biscuit mix, cornmeal, and cheese. Stir in the milk just until mixture is moistened.

Drop the batter onto the hot liquid, making 8 dumplings. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.

Transfer soup and dumplings to a deep serving platter or serving bowl. Makes 4 main-dish servings.

1 comment:

Anonymous said...

This is what I want for dinner. Great chicken'n'dumpling recipe, always a crowd pleaser. Thanks so much for sharing your recipe, can't wait to try.