Chicken Soup with Cornbread Dumplings

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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

Directions

Notes

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Nutrition Information

Recipe Step Photos

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