Servings
4
Prep Time
10 Minutes
Cook Time
50 Minutes
Nutrition Information
| Calories | 260 |
| Fat | 9 g |
| Saturated fat | 1.5 g |
| Carbs | 38 g |
| Fiber | 7 g |
| Protein | 8 g |
| Sodium | 385 mg |
Health Benefit
Ingredients
Directions
- Heat oil in soup pot over medium heat. Sauté onion, celery, and carrots for about 5 minutes, stirring occasionally.
- Add broth, water, chicken, pepper, thyme, and bay leaf. Stir and reduce heat to low. Cover pan partially with lid, and simmer soup for about 20 minutes.
- While soup simmers, mix dumpling ingredients in a bowl. Shape mixture into spoon-sized dumplings. Add a little water or flour to thin or thicken mixture. One by one, drop dumplings into soup. Cover pot and let dumplings cook for 15 to 20 minutes.
- Remove bay leaf. Stir in spinach. Simmer the soup over low heat for 3 minutes and serve.