Chicken Soup With Cornbread Dumplings

Submitted by southern chef in lo

"This is quick and simple--great for a busy family. Kids love this and it's healty too. Easy to double for larger families."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 4

ingredients

• 473.18 ml cubed cooked chicken
• 236.59 ml sliced celery
• 236.59 ml fresh baby carrots, cut in half crosswise
• 59.14 ml sliced green onion
• 34.01 g package creamy pesto sauce mix
• 2 (907.18 g) can ready-to-serve chicken broth
• 78.78 ml all-purpose flour
• 78.78 ml yellow cornmeal
• 4.92 ml baking powder
• 59.14 ml milk
• 14.79 ml oil
• 1 egg

directions

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.