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Chicken and Cornbread Dumplings

Buns in my Oven Recipe by
(1 review)
Chicken and Cornbread Dumplings
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
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Chicken and Cornbread Dumplings

Dress up your soup with these simple cornbread dumplings!

Ingredients

For the soup:

4
tablespoons butter
1
sweet onion, diced
4
tablespoons flour
4
cups Progresso™ chicken broth
1
cup milk
12
oz. bag frozen peas and carrots
3
cups cooked chicken, chopped

For the dumplings:

1 1/3
cups Original Bisquick™ mix
1
cup corn meal
2/3
cup milk

Directions

  • 1 Melt the butter in a large stock pan or Dutch oven over medium heat.
  • 2 Add onion to the butter and cook for 3 minutes or until translucent and fragrant. Whisk in the flour and cook for 1 minute.
  • 3 Whisk in the chicken broth and milk. Carefully add the frozen peas and carrots and chopped chicken. Bring to a boil, stirring often, over medium high heat. Reduce to a simmer.
  • 4 Meanwhile, add the Bisquick™, corn meal and milk to a mixing bowl and stir until just combined. Drop spoonfuls of the dough into the simmering soup. Cover and cook for 15 minutes. Serve immediately.
See Step By Step

Step By Step  

Dress up your soup with these simple cornbread dumplings!

As prepared by Buns in my Oven,

It’s soup season, y’all.

I’ve been enjoying the heck out of it myself. I love chilly nights and hot bowls of soup!

I mean, let’s be real. I love the sunshine and swimming pools more, but if I have to deal with icy winds and below zero temperatures, then I certainly want a big bowl of warmth there to keep me happy and alive.

Chicken and dumplings is a favorite in our house and it’s so easy when you make it with Bisquick®. But let’s take things just a teensy step farther and turn those dumplings into cornbread dumplings. Everyone knows that cornbread makes life better, am I right?

 

chicken cornbread dumplings

We’re keeping this totes easy and starting with a rotisserie chicken. Just chop it all up and you’re ready to go.

You’ll also need some Bisquick® and cornmeal for the dumplings. You’ll want peas and carrots, butter, flour, onion, and chicken broth for the soup. Not pictured: milk.

 

chicken cornbread dumplings

Melt the butter in your favorite soup pan, stir in some diced onion, and cook until it’s nice and soft. Then whisk in a bit of flour. It’ll look weird, but just have faith in me, okay?

 

chicken cornbread dumplings

Stir in your chicken broth, milk, peas and carrots, and chicken. Bring all of that to a boil and let ‘er cook.

 

chicken cornbread dumplings

While that’s happening, let’s make the easiest dang dumplings ever. Bisquick®, cornmeal, and milk. Dump ‘em together and stir ‘em up.

I like to use a cookie scoop to drop the batter into the soup. Equal-sized dumplings means even cooking.

 

chicken cornbread dumplings

Cover it all up and let it cook for about 15 minutes.

 

chicken cornbread dumplings

It’s heaven in a soup pot, my friends!

See Recipe
Tips  

Use a medium-sized cookie scoop to make portioning the dumplings even easier.

Nutrition Information 
No nutrition information available for this recipe
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