Chicken ‘N’ Dumpling Soup

A crisp green salad served with this soup will round out the menu. Start to finish, 30 minutes.

12-oz. pkg. Boneless chicken strips for stir-frying
1/8 tsp. Salt
1/8 tsp. Pepper
1 tbsp. Olive oil or cooking oil
2 tbsp. All-purpose flour
1/4 tsp. Dried marjoram crushed
14-1/2-oz. can Chicken broth
1 C Water
1 med Onion, cut into wedges

1 C 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.

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