The Pioneer Woman Tasty Kitchen
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Chicken and Spinach-Dill Dumpling Soup

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Level: Easy

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Description

I love the combo of spinach and dill. The dill especially can really brighten up what can be a heavy dish.

Ingredients

  • 3 cans Reduced Sodium Chicken Broth
  • 2 cups Water
  • ½ pounds Chicken Breast Tenderloins, Cubed
  • 1 teaspoon Extra Virgin Olive Oil
  • ½ cups Large Onion, Chopped
  • ½ cups Medium Carrots, Diced
  • ½ cups Celery, Diced
  • 4 cups Chopped Fresh Spinach
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Dried Parsley
  • Freshly Ground Black Pepper, To Taste
  • 2 teaspoons Dried Dill Weed, Divided
  • 1-⅓ cup Bisquick
  • 6 Tablespoons Milk

Preparation

In a large stock pot over medium high heat, bring chicken broth and water to a boil. Add chicken.

In a large skillet, heat olive oil over medium high heat. Add onion, carrot and celery. Saute until softened.

Add spinach and cook until spinach is wilted. Remove about 1/2 cup of the spinach (I just grabbed some out with my tongs and placed them in a small mixing bowl).

Add garlic powder, parsley, black pepper and 1 teaspoon of dill to veggie mixture and stir until combined. Remove from heat and add to stock pot with chicken.

In a small mixing bowl (where I already placed my spinach), mix spinach, Bisquick, milk and 1 teaspoon dill. Stir until a soft dough forms.

Drop dough by teaspoonfuls into boiling soup. Lower heat to a simmer and cook uncovered for 10 minutes. Cover pot and simmer for 10 minutes more.

Makes about 4-6 servings

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