Countryside Soup

Countryside Soup–Instant Pot or Crockpot soup with rotisserie chicken, sauteed mushrooms, sweet corn and cornbread dumplings.

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Countryside Soup

This countryside chicken and cornbread dumpling soup captures the essence of a rustic kitchen. It’s a nourishing and wholesome bowl with carrots, celery, mushrooms, onions, corn, chicken and dumplings. This recipe was given to me by my sister and when I first read it I was confused because it had something in it called “cornbread swirls”. Turns out this is a somewhat new product (well I guess it’s not new but it’s back after a hiatus). The cornbread swirls are found next to the refrigerated biscuits and it’s basically cornbread muffin dough in a tube and it’s a ready-to-go convenience product. If you can’t find this product you can also use crescent roll dough or you can skip the dumplings and serve cornbread on the side. This is my favorite recipe (or you can always make fresh French bread).

Ingredients/Substitution Ideas

• Olive oil–or canola, vegetable
• Onion–yellow, white or 2 Tbsp of dry, minced
• Garlic clove–or 1 tsp garlic powder
• Celery
• Mushrooms–white, baby bella
• Chicken broth–or water and Better than Bouillon chicken base*
• Carrots
• Bay leaf
• Dried thyme leaves
• Rotisserie chicken–any cooked, chopped chicken
• Kosher salt
• Pepper–I like coarse black pepper
• Frozen sweet corn–or fresh, canned
• Pillsbury refrigerated cornbread swirls–or crescent rolls

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion, garlic, celery and mushrooms. Add in the thyme, chicken, salt and pepper. Saute for 4 minutes.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the carrots, bay leaf and corn.

Uncoil strips of cornbread/crescent dough and with scissors, snip into 1 inch squares. Add them into the pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes  (or low pressure for 5 minutes). When time is up let sit for 5-10 minutes and then move valve to venting. Remove the lid.

Discard the bay leaf. Ladle into bowls and serve. 

Notes/Tips

• Serve with spinach salad with walnuts, craisins and poppy seed dressing.
• Try using leftover turkey in the place of chicken.
• If you can’t find the cornbread swirls you can use crescent rolls instead or leave out the dumplings and make cornbread on the side.
• If you don’t like the texture of dumplings (doughy and tender) then simply make the rolls in the oven and serve them on the side of the soup instead.
• I like to buy bay leaves in the bulk section at Winco for super cheap!
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• What are the Pillsbury cornbread swirls? They are cornbread muffin dough in a tube…like pillsbury biscuits but cornbread muffins instead.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.