Chicken And Dumpling Soup-Lower Fat - cooking recipe

Ingredients

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

Preparation

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 carrots, marjoram and chicken. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
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.
Cover and simmer for 15 minutesr until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).