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Chicken & Dumpling Soup
MyCookbook Recipe Database
MyCookbook Member: miversen1982
Recipe Category: Soup
Recipe Preparation Level: moderate
Makes 4 main-dish servings
12 oz. packaged boneless strips for stir-frying
1/8 tsp. salt
1/8 tsp. pepper
1 tbsp. olive oil or cooking oil
2 tsp. all-purpose flour
1/4 tsp. dried marjoram, crushed
1 14/12 oz. can chicken broth
1 cup water
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved, if desired
1 cup purchased julienne or coarsely shredded carrots
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil over medium-high heat about 2 mins. 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 miscuit mix, cormean, and cheese. Stir in milk just until mixture is moistened. Drop batter onto the hot liquid, making 8 dupmlings. 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.
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