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Chicken and Cornbread Dumplings

  • Prep 10 min
  • Total 35 min
  • Servings 4
  • Pinterest
    509
  • Print
    1K
  • Save
    343
  • Facebook
    122
  • Email
    105

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

Karly Campbell
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

No nutrition information available for this recipe
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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