Chicken Soup With Cornbread Dumplings
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
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 onion
- 1 (1 1/4 ounce) package creamy pesto sauce mix
- 2 (16 ounce) cans ready-to-serve chicken broth
- 1⁄3 cup all-purpose flour
- 1⁄3 cup yellow cornmeal
- 1 teaspoon baking powder
- 1⁄4 cup milk
- 1 tablespoon oil
- 1 egg
directions
- 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.
- Meanwhile, in medium bowl, combine flour, cornmeal and baking powder; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened.
- 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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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.