Chicken Soup with Cornbread Dumplings

Name: Chicken Soup with Cornbread Dumplings
Prep time: 35 min
Total time: 50 min
Yield: 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

5 Ratings

0 Reviews

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.

By Pillsbury Kitchens

Updated November 21, 2010

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.