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
Preparation
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.
Meanwhile, in medium bowl, combine flour, cornmeal and baking powder; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened.
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.
