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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.
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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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