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Thursday, November 03 2016

Easy cornmeal dumplings -- made with biscuit mix, cornmeal, and cheese -- top this savory and quick chicken and vegetable soup.


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
Salt and pepper


Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 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.) Makes 4 servings.

Nutrition Facts (Chicken 'n' Dumpling Soup)

Per serving: 345 kcal cal., 11 g fat (3 g sat. fat, 55 mg chol., 716 mg sodium, 35 g carb., 3 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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