Chicken and Spinach-Dill Dumpling Soup

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