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Chicken and Cornbread Dumplings

1 Ratings

1 Comments

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:

tablespoons butter

sweet onion, diced

tablespoons flour

cups Progresso™ chicken broth

cup milk

oz. bag frozen peas and carrots

cups cooked chicken, chopped

For the dumplings:

1 1/3

cups Original Bisquick™ mix

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

*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!