Monday, February 1, 2010


~ Amy Carolus

12 oz. chicken, cut up
1 medium onion, chopped
1 T. olive oil
2 T. flour
1/8 t. salt
1/8 t. pepper
1/4 t. marjoram
14 oz. chicken broth
1 c. water
1 c. green beans
1 c. julienned carrots
2/3 c. Bisquick or homemade substitute
1/3 c. cornmeal
1/4 c. grated cheddar
1/2 c. milk

Saute chicken and onion in oil until chicken is no longer pink. Add flour, salt, pepper, and marjoram to make a roux. Add broth and water; then add beans and carrots and simmer until tender or as long as desired.

In a separate bowl mix Bisquick, cornmeal, cheddar, and milk. Spoon over soup and simmer 12-15 minutes.

Notes: We triple the soup and double the dumplings for our family.

1 comment:

Suzanne said...

Making this for dinner tonight!! It's actually my second time - it's so good - I couldn't wait til enough time went by to comfortably serve it again. Thanks for posting this!!! it's great comfort food.