Chicken Soup With Cornbread Dumplings

• 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

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.

chicken, celery, fresh baby carrots, green onion, pesto sauce, ready, flour, yellow cornmeal, baking powder, milk, oil, egg

Taken from www.food.com/recipe/chicken-soup-with-cornbread-dumplings-144152 (may not work)