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Chicken and Dumpling Soup-Lower Fat

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“I saw this made on a recent "Good Morning America" and was so intrigued I went out and bought the cookbook where it came from "Taste of Home's Comfort Food Diet Cookbook". I whipped this up the other night, and it sure hit the spot on a cold winter evening. It is the ultimate comfort food, rich and creamy and hearty, you'd never guess it was lower in fat! WW=7 points. Submitted by Morgan Byers of Berkely, Michigan.”

Ingredients Nutrition


  1. Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and juices run clear.
  2. In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the carrots, marjoram and chicken. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
  3. Meanwhile, in a small combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 rounds onto simmering soup.
  4. Cover and simmer for 15 minutesr until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

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