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Chicken 'n' Dumpling Soup Ingredients: 12 ounces boneless chicken strips for stir-frying 1 tablespoon olive oil or cooking oil 2 tablespoons all-purpose flour 1/4 teaspoon dried marjoram, crushed 1 14-ounce can chicken broth 1 medium onion, cut into wedges 1 cup fresh green beans, trimmed and halved 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 1 cup water Directions: Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil two minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, five minutes. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Recipe makes four servings. Nutritional information per serving: Calories: 345 Fat: 11g Saturated: 3g Cholesterol: 55mg Sodium: 716 Carbohydrate: 35g Fiber: 3g Protein: 25g
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