- 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 1/4 cup all-purpose flour
- 4 cups reduced-sodium chicken broth, divided
- 1 cup water
- 2 cups frozen french-cut green beans
- 1-1/2 cups sliced onions
- 1 cup shredded carrots
- 1/4 teaspoon dried marjoram
- 2/3 cup reduced-fat biscuit/baking mix
- 1/3 cup cornmeal
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/3 cup fat-free milk
- 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 1/2 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. Yield: 4 servings.
Reviews for Yummy Chicken and Dumpling Soup
"I made this soup on a cold snowy afternoon and it really hit the spot with both me and my hardworking husband! I doubled the recipe so we'd be sure to have leftovers and I'm really glad that we'll get to have this soup for another meal. I didn't have frozen green beans, so I used a bag of frozen mixed vegetables and that worked great. I also used some baked white meat chicken that I already in the freezer which simplified preparation and shortened the prep time. I did add some extra salt and pepper to the soup along with the marjoram and added some vegetable soup base to punch up the flavor."
"I am a big fan of rotisserie chickens and this is a great way to use any leftover meat. I also like to make broth from the bones which is much more flavorful than canned. I love the addition of cornmeal to the dumplings."
"Loved this recipe, and the fact that it is low fat makes it a keeper!"
"My husband and I are not a big fan of chicken and Dumpling anything unless it's baked but I figured I'd give this a try. It was good but it's not something I will make it again just because my family likes the biscuits fluffy the way they get when their baked not cooked on the stove. If you are a chicken and Dumpling lover then I highly recommend you to try this out."
"Very good and delicious! I did; however, make my own dumplings and didn't use marjoram. Mine cooked down to thickness of a stew rather than a soup."
"I made this in the crock pot"