Chicken 'N Dumpling Soup

12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
Salt and pepper
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
1 cup water
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

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.  (Small servings.  I double for my family.  Sometimes triple.)
 
Tip:  If you have extra batter, bake in mini muffin tins while the dumplings are cooking in the soup.  They'll get done about the same time and will be a nice extra.