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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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  • prep time 35 min
  • total time 50 min
  • ingredients 12
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
320
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
),
Cholesterol
115mg
115%;
Sodium
1590mg
1590%;
Total Carbohydrate
26g
26%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
160%;
Vitamin C
6%;
Calcium
15%;
Iron
15%;
Exchanges:
1 1/2 Starch; 3 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.