2 tablespoons butter

3/4 cup diced celery

3/4 cup diced carrots

1/2 cup chopped onion

1/2 cup corn kernels

1 lt chicken broth

2 cups small cubes, cooked chicken

1 teaspoon dried thyme

1 cup + 2 tablespoons milk, divided

1 1/2 cups California walnuts

Salt to taste

1/3 cup prepared baking mix

1 1/2 tablespoons finely chopped California walnuts


  1. In a large saucepan melt butter over medium heat. Add vegetables and cook for 5 minutes.
  2. Add broth, chicken and thyme. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, covered.
  3. In small food processor place 1 1/2 cups walnuts and process until smooth and the texture of walnut butter. In a small saucepan bring milk to a simmer and whisk in puréed walnuts. Cook over low heat for 5 minutes or until thickened, stirring frequently. Add to chicken broth and stir well. Reduce heat, cover, and cook for 10 minutes. Season with salt.
  4. In a small bowl, stir together baking mix, finely chopped walnuts and remaining milk. Roll into 1/2-inch balls and place on the soup. Cover and cook for 10 minutes more. Serve immediately.