Chicken Soup with Cornbread Dumplings

Looking for a no-fuss dinner using Progresso® chicken broth? Then try this delicious chicken soup that's topped with cornbread dumplings.

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Servings 4

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( 6 ) Ratings

6 Ratings

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ingredients 12
Prep Time 35 min
Total Time 50 min

Ingredients

2: cups cubed cooked chicken

1: cup sliced celery

1: cup fresh baby carrots, cut in half crosswise

1/4: cup sliced green onions

1: (1.2-oz.) pkg. creamy pesto sauce mix

2: cups Progresso® reduced-sodium chicken broth (from 32-oz. carton)

1/3: cup all-purpose flour

1/3: cup yellow cornmeal

1: teaspoon baking powder

1/4: cup milk

1: tablespoon oil

1: egg

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Directions

1 In Dutch oven, combine chicken, celery, carrots, onions, pesto sauce mix and broth; mix well. Bring to a boil. Reduce heat to low; cover and cook 10 minutes.
2 Meanwhile, in medium bowl, combine flour, cornmeal and baking powder; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened.
3 Drop dumpling dough by rounded tablespoonfuls onto boiling soup. Cover; cook 12 to 15 minutes or until dumplings are fluffy and no longer doughy on bottom.