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Ingredients
| cured boneless ham: 12 oz |
| olive oil: 1 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| dried marjoram: 1/4 tsp |
| chicken broth: 14 oz |
| onions: 1 |
| canned green beans: 1 cup |
| carrots (chopped): 1 cup |
| dry biscuit mix: 2/3 cup |
| unenriched yellow cornmeal: 1/3 cup |
| cheddar cheese (shredded): 1/4 cup |
| whole milk: 1/2 cup |
| water: 1 cup |
Chicken 'n' Dumpling Soup
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings.