MENU
  • Pinterest
  • Save
  • Print
  • Facebook
  • Email

Chicken Soup with Cornbread Dumplings

Chicken Soup with Cornbread Dumplings
  • Prep 35 min
  • Total 50 min
  • Ingredients 12
  • Servings 4
Looking for a no-fuss dinner using Progresso® chicken broth? Then try this delicious chicken soup that's topped with cornbread dumplings.
Updated November 21, 2010
Make With
Make With
Pillsbury Bread

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

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.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
320
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
115mg
38%
Sodium
1590mg
66%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
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.
© 2021 ®/TM General Mills All Rights Reserved