Chicken And Dumpling Soup With Spinach

Ingredients

• 2 tablespoons vegetable oil
• 2 cups carrot, 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 large egg

Method

1. 1 Heat oil in a Dutch oven over medium-high heat. Sauté carrot, onion, and celery for 5 minutes.
2. 2 Stir in broth, chicken, peppercorns, thyme, and bay leaves. Reduce heat to low; simmer, partially covered, for 20 minutes.
3. 3 Meanwhile, mix whole wheat flour, all-purpose flour, milk, and egg in a small bowl until well blended.
4. 4 Drop small spoonfuls of dumpling dough into the simmering soup. Cover and cook for about 20 minutes until dumplings rise.
5. 5 Stir in spinach. Remove bay leaves before serving.