Chicken and Dumbling Soup Recipe

Prep Time: 25 Minutes
Cook Time: 40 Minutes
Recipe Makes: 4 Servings

Ingredients You Will Need:
3/4 lb. of Boneless Skinless Chicken Breasts; cut into 1 in. cubes
1/4 Tsp. of Salt
1/8 Tsp. of Pepper
2 Tsp. of Olive Oil
1/4 Cup of All-Purpose Flour
4 Cups of Reduced-Sodium Chicken Broth; divided
1 Cup of Water
2 Cups of Frozen French-cut Green Beans
1 1/2 Cups of Sliced Onions
1 Cup of Shredded Carrots
1/4 Tsp. of Dried Marjoram
2/3 Cup of Reduced Fat Biscuit/Baking Mix
1/3 Cup of Cornmeal
1/4 Cup of Shredded Reduced-Fat Cheddar Cheese
1/3 Cup of Fat-Free Milk

Instructions:
1. Sprinkle the 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 of broth until smooth. Stir in the water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Add chicken, return to 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 for 15 minutes or until a toothpick inserted in center of dumpling comes out clean.

Tips!
1. Give them space. Leave some wiggle room between dumplings. Steaming broth swells the dough as it cooks.

2. Simmer down. Maintain a slow, steady heat. After an initial boil, a gentle simmer produces the most tender (and fluffiest) results.

3. Don't peek. Lifting the lid lets steam escape and adds to the cooking time.

4. Mind the time. Set a timer to avoid overcooking delicate dumplings. As soon as a toothpick comes out clean, they're ready.

5. Pull them out. Refrigerate leftover dumplings and soup separately. Otherwise, dumplings may absorb too much liquid and turn mushy.