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. MORE+ LESS-

By Pillsbury Kitchens

November 21, 2010

cups cubed cooked chicken

cup sliced celery

cup fresh baby carrots, cut in half crosswise

1/4

cup sliced green onions

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

cups Progresso™ reduced-sodium chicken broth (from 32-oz. carton)

1/3

cup all-purpose flour

1/3

cup yellow cornmeal

teaspoon baking powder

1/4

cup milk

tablespoon oil

egg

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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.