This is just great...it may not look great and you may get a little worried because the dumplings just kind of spread out, but it is wonderful!
hugs,
peg
Chicken 'n' Dumpling Soup
12 ounces boneless chicken strips for stir-frying
1 TBSP olive oil or cooking oil
2 TBSP all-purpose flour
1/4 tsp. dried marjoram, crushed
1 (14-oz) 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 (I just used 2/3 cup Bisquick)
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1 cup water
salt and pepper
Directions:
1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil for 2 minutes or until browned. Sprinkle with flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just unti mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. (This batter is kind of thin and spreads out a lot when you add it to the pan....but don't worry, it tastes great!!). Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do NOT lift cover while simmering).
Makes 4 servings.
Recipe source: AbakersDelight yahoogroup (Vicky)
hugs,
peg
Chicken 'n' Dumpling Soup
12 ounces boneless chicken strips for stir-frying
1 TBSP olive oil or cooking oil
2 TBSP all-purpose flour
1/4 tsp. dried marjoram, crushed
1 (14-oz) 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 (I just used 2/3 cup Bisquick)
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1 cup water
salt and pepper
Directions:
1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil for 2 minutes or until browned. Sprinkle with flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just unti mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. (This batter is kind of thin and spreads out a lot when you add it to the pan....but don't worry, it tastes great!!). Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do NOT lift cover while simmering).
Makes 4 servings.
Recipe source: AbakersDelight yahoogroup (Vicky)