Chicken and Cornbread Dumpling Soup

This recipe is pantry-friendly. You can use leftover chicken from dinner or rotisserie chicken. You can also use frozen veggies as well such as mixed vegetables, carrots & peas, etc.
I use Jiffy Corn Muffin Mix for making cornbread dumplings or you can use small-size Pillsbury’s refrigerated biscuit dough instead.
Ingredients:
1-2 tbsp butter
1-2 tbsp extra-virgin olive oil
½ cup chopped onion
½ cup chopped celery
2 cloves chopped garlic
2 tbsp all-purpose flour
1 can (10.5 oz) condensed cream of chicken soup
1+3/4 to 2 cups of water
1 tsp salt
1 tsp sugar, optional
1 tsp black pepper
Dumplings:
1 box of Jiffy Corn Muffin Mix
¼ cup all-purpose flour
½ cup of milk
Optional additional ingredients:
Chopped green onion/parsley for garnishing
Frozen vegetables such as Peas & carrots or mixed vegetable
Method:
1. In a large skillet or pot, over medium heat, melt butter and extra-virgin olive oil. Then add onion, celery, and garlic and saute until fragrant for about 2-3 minutes.
2. Add flour, stir well, and add salt, sugar and black pepper. Stir well and cook for 1 minute.
3. Add half and half/whole milk ½ cup at a time and stir well after each addition to prevent lumps.
4. Add the shredded chicken, mix, bring it to a boil, cover, and cook for a few minutes.
5. Meanwhile make dumplings by mixing corn muffin mix and flour well. Then add milk and mix well until combined.
6. Check the soup if it is too thick, you can more liquid to it. Drop the dough using a spoon or ice cream scooper and measure about 1.5 tbsp/ball into the soup. Drop about 2” apart to leave room to expand.
7. Cover and cook for 8-10 minutes or until the dumplings are cooked through.
8. Add green onion or chopped parsley.