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    105

Chicken and Cornbread Dumplings

  • Prep 10 min
  • Total 35 min
  • Servings 4

Dress up your soup with these simple cornbread dumplings! ...MORE+ LESS-

Buns In My Oven
September 20, 2016

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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
740
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
14g
69%
Trans Fat
1g
Cholesterol
130mg
43%
Sodium
1890mg
79%
Potassium
630mg
18%
Total Carbohydrate
78g
26%
Dietary Fiber
5g
19%
Sugars
12g
Protein
43g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • 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?

    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.

    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?

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

    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.

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

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

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