Chicken Soup With Cornbread Dumplings

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups cubed cooked chicken
• 1 cup sliced celery
• 1 cup fresh baby carrots, cut in half crosswise
• 1/4 cup sliced green onion
• 1 (1 1/4 ounce) package creamy pesto sauce mix
• 2 (16 ounce) cans ready-to-serve chicken broth
• 1/3 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 cup milk
• 1 tablespoon oil
• 1 egg

Recipe

• 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.