Looking for a no-fuss dinner using Progresso® chicken broth? Then try this delicious chicken soup that's topped with cornbread dumplings.
Chicken Soup with Cornbread Dumplings
- Prep Time 35 min
- Total 50 min
- Ingredients 12
- Servings 4
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
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2Meanwhile, in medium bowl, combine flour, cornmeal and baking powder; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened.
-
Step3Drop 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
320
Calories
11g
Total Fat
28g
Protein
26g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 320
- Calories from Fat
- 100
- 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;
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