Chicken and Dumpling Soup

3/4 pound boneless skinless chicken breasts, cut into small chunks
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 coarsely shredded carrots
1/4 teaspoon marjoram
2/3 cup reduced fat biscuit/baking mix
1/3 cup cornmeal
1/4 cup shredded reduced fat cheddar cheese
1/3 cup 1% milk

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 beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese. Stir in milk until moistened. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean ( do not lift the cover while simmering).

Number of Servings: 4

Recipe submitted by SparkPeople user SKISINCO.