Chicken and Dumpling Soup-Lower Fat

I saw this made on a recent "Good Morning America" and was so intrigued I went out and bought the cookbook where it came from "Taste of Home's Comfort Food Diet Cookbook". I whipped this up the other night, and it sure hit the spot on a cold winter evening. It is the ultimate comfort food, rich and creamy and hearty, you'd never guess it was lower in fat! WW=7 points. Submitted by Morgan Byers of Berkely, Michigan.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3⁄4 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  teaspoons olive oil
• 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  coarsley shredded carrot
• 1⁄4 teaspoon dried marjoram
• 2⁄3 cup Bisquick reduced-fat baking mix or 2⁄3 cup biscuit mix
• 1⁄3 cup cornmeal
• 1⁄4 cup  shredded reduced-fat cheddar cheese
• 1⁄3 cup skim milk

Directions

1. Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and juices run clear.
2. In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the carrots, marjoram and chicken. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, in a small combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 rounds onto simmering soup.
4. Cover and simmer for 15 minutesr until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).