Chicken And Dumpling Soup-Lower Fat

• 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

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).

boneless skinless chicken breast, salt, pepper, olive oil, chicken broth, water, green beans, onions, coarsley, marjoram, bisquick reducedfat baking, cornmeal, cheddar cheese, milk

Taken from www.food.com/recipe/chicken-and-dumpling-soup-lower-fat-350505 (may not work)