|Saturated fat||1.5 g|
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- 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.