Chicken ‘n’ Dumpling Soup

Chicken ‘n’ Dumpling Soup (akayf)
Serves 4

2 chicken breasts, cubed
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
2 tablespoons flour
¼ teaspoon dried marjoram
1 can chicken broth
1 cup water
1 onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup sliced carrots
1 cup Bisquick
¼ cup shredded cheddar cheese
½ cup milk

1. Season chicken with salt and pepper. In large saucepan, cook and still chicken in hot oil over medium heat until chicken is no longer pink. Sprinkle flour and marjoram over chicken. Stir in broth, water, onion, beans, and carrots. Bring to boiling and reduce heat. Simmer covered, for 5 minutes

2. Meanwhile, make dumplings in a large bowl buy stirring together Bisquick and cheese. Stir in milk until moist. Drop batter on to of the bubbling soup, making 8 dumplings. Return to boiling and then reduce heat. Simmer covered for 10-12 minutes or until toothpick inserted into dumpling comes out clean.