Chicken Soup With Cornbread Dumplings |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is quick and simple-great for a busy family. Kids love this and it's healty too. Easy to double for larger families. Ingredients:
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 |
Directions:
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.
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