Chicken and Dumpling Soup-Lower Fat

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and juices run clear.
  • 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.
  • 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.
  • Cover and simmer for 15 minutesr until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
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