1 large boneless, skinless chicken breast, diced in bite sized cubes

Salt and pepper

1 Tablespoon Olive Oil

2 Tablespoons flour

¼ tsp dried marjoram

1 (14 oz) can chicken broth

1 medium onion, cut into wedges

1 cup frozen peas

1 cup fresh carrots, diced

1 cup water

2/3 cup Bisquik

1/3 cup yellow cornmeal

¼ cup shredded cheese

½ cup milk

Season chicken with salt and pepper. In large dutch oven, cook and stir chicken in hot oil about 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, onion, carrots, peas and water. Bring to boiling, reduce heat. Simmer, covered, for 5 minutes.

In a small bowl stir together bisquik, cornmeal and cheddar cheese. Stir in milk just enough until mixture is moistened. Using a spoon, drop batter onto hot soup, making 8 dumplings. Return to boiling; reduce heat. Simmer covered for 10 – 12 minutes until dumplings test done. (Do not lift cover while simmering.) To serve, ladle soup and dumplings into bowls.

Serves 4

Start to finish – 30 minutes