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Chicken Soup with Cornbread Dumplings

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

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
Make With
Make With
Progresso Broth

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 Information

320 Calories, 11g Total Fat, 28g Protein, 26g Total Carbohydrate, 4g Sugars

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.
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