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Corn Bread Dumpling Soup
Source: dLife

A corn bread and dumpling soup made with a variety of vegetables and corn muffin mix.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 66.8
Total Carbs 11.6 g
Dietary Fiber 1.0 g
Sugars 1.7 g
Total Fat 0.9 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 50.1 mg
Protein 3.2 g
Sodium 600.7 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In a large pan, bring chicken broth, carrots, celery, and chicken to a boil.
  2. While broth is coming to a boil, in a separate bowl, mix corn muffin mix, egg whites, and Bisquick together until well mixed.
  3. Once broth is boiling briskly stir in cream of chicken soup. Stir until well dissolved.
  4. Drop corn bread dough by rounded teaspoonfuls into boiling broth. Reduce heat to a low boil. Cover. Cook for 10 minutes.

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