Chicken and Dumpling Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.0
  • Total Fat: 6.2 g
  • Cholesterol: 51.7 mg
  • Sodium: 1,307.2 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 26.0 g

View full nutritional breakdown of Chicken and Dumpling Soup calories by ingredient
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Filling! Great for cooler weather Filling! Great for cooler weather
Number of Servings: 4


    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.

TAGS:  Poultry | Soup | Poultry Soup |

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