Chicken and Dumpling Soup

2 tablespoons vegetable oil
2 cups carrots
chopped
1 cup onion
chopped
1 cup celery
chopped
including some leaves
8 cups chicken broth
fat free
reduced sodium
2 cups cooked chicken breast
shredded
1/2 teaspoon black peppercorns
1 teaspoon dried thyme
2 bay leaves
2 cups fresh spinach leaves
coarsely chopped
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup skim milk
1 egg
large

Heat oil in Dutch oven or soup kettle over medium-high heat.
Sauté carrot, onion and celery for 5 minutes; stir in broth, chicken, peppercorns, thyme, and bay leaves.
Reduce heat to low; simmer, partially covered for 20 minutes.
Meanwhile, in small bowl, mix dumpling ingredients until well blended.
Drop small spoonsful of dumpling dough into simmering soup.
Cover soup and allow dumplings to cook for about 20 minutes (they will rise to the top of the soup as they cook).
Stir in spinach.
Remove bay leaves before serving soup.

MyPlate National Strategic Partners
The Grain Chain