Chicken Soup With Cornbread Dumplings - cooking recipe

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

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.