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Chicken Soup with Cornbread Dumplings

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Chicken Soup with Cornbread Dumplings
  • Prep Time 35 min
  • Total Time 50 min
  • Servings 4
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Looking for a no-fuss dinner using Progresso® chicken broth? Then try this delicious chicken soup that's topped with cornbread dumplings.

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

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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
320
(
Calories from Fat
100
)
Daily Value
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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