Source: Carole's Creative Kitchen

A crisp green salad served with this soup will round out the menu. Start to finish, 30 minutes.

12-oz.	pkg.	Boneless chicken strips for stir-frying
1/8	tsp.	Salt
1/8	tsp.	Pepper
1	tbsp.	Olive oil or cooking oil
2	tbsp.	All-purpose flour
1/4	tsp.	Dried marjoram crushed
14-1/2-oz.	can	Chicken broth
1	C	Water
1	med	Onion, cut into wedges
1	C	Fresh green beans, trimmed and halved, if desired
1	C	Purchased julienne or coarsely shredded carrots
2/3	C	Packaged biscuit mix
1/3	C	Yellow cornmeal
1/4	C	Shredded cheddar cheese
1/2	C	Milk

• Season the chicken with salt and pepper.
• In a large saucepan cook and stir the chicken in hot oil over medium-high heat about 2 minutes or until chicken is browned. Sprinkle flour and marjoram over chicken. Stir in broth, water, onion, beans, and carrots. Bring mixture to boiling; reduce heat. Cover and simmer 5 minutes.
• Meanwhile, for dumplings, in a medium mixing bowl stir together the biscuit mix, cornmeal, and cheese. Stir in the milk just until mixture is moistened. Drop the batter onto the hot liquid, making 8 dumplings. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. Transfer soup and dumplings to a deep serving platter or serving bowl.

  Makes 4 main-dish servings.