Yummy Chicken And Dumpling Soup

• 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons olive oil
• 1/4 cup all-purpose flour
• 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 shredded carrots
• 1/4 teaspoon dried marjoram
• 2/3 cup reduced-fat biscuit/baking mix
• 1/3 cup cornmeal
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/3 cup fat-free milk

1. Sprinkle chicken with salt and pepper. In a
2. , heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat.
3. In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer.
4. Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean.

chicken breasts, salt, pepper, olive oil, allpurpose, chicken broth, water, green beans, onions, carrots, marjoram, baking mix, cornmeal, shredded reducedfat, milk

Taken from www.tasteofhome.com/recipes/yummy-chicken-and-dumpling-soup/ (may not work)