Chicken Dumpling Soup

3/4 lb. boneless skinless chicken breasts, cut into 1 inch cubes
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 cup AP flour
4 cups chicken broth, divided
1 cup water
2 cups frozen French-cut green beans
1 1/2 cups sliced onions
1 cup coarsely shredded carrots
1/4 tsp. dried marjoram
2/3 cup reduced-fat biscuit/baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/3 cup milk

Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and juices run clear.

In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Meanwhile in a small bowl, combine the biscuit mix, cornmeal and cheese. Stir in milk until just moistened. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 15 minutes, or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).