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.

  • 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
  • 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.
  • 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.
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