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Yummy Chicken and Dumpling Soup


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1-1/4 cups: 353 calories, 8g fat (2g saturated fat), 52mg cholesterol, 1111mg sodium, 44g carbohydrate (10g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.


Average Rating: 4.47619
  • ReneeMurby
    Sep 29, 2014

    Yum Yum Yum Delicious. I did add one chicken bouillon as the chicken broth I used was very low sodium. Also I did step 2 first and while that was simmering I browned the chicken. I will absolutely make this again and again.

  • Grammy Debbie
    Dec 31, 1969

    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.

  • janeenj
    Dec 31, 1969

    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.

  • kolo13
    Oct 20, 2013

    I used leftover chicken, substituted thyme for marjoram, and added a 1/4 tsp Frankenmuth chicken seasoning. The results were excellent and every bowl was empty! I will definitely make this recipe again.

  • bourbour
    Oct 20, 2013

    I used my own traditional family favorite chicken soup and topped it with the corn cheddar biscuits. Simply amazing! Who would have thought corn and cheddar would make such scrumptious dumplings?

  • CatMurphy
    Dec 31, 1969

    This is a tasty soup recipe. I finished cooking the soup in the crock pot and added thyme and basil instead of marjoram. I made my dumplings bite size.

  • angieact1
    Dec 31, 1969

    Loved this recipe, and the fact that it is low fat makes it a keeper!

  • Angel182009
    Dec 31, 1969

    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.

  • homemadewithlove
    Dec 31, 1969

    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.

  • maryannet
    Sep 2, 2013

    I made this in the crock pot

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