Chicken and Dumpling Soup

Ingredients

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

Instructions

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.

Nutrition (per serving)

Calories	243
Protein	18 g
Total Fat	6 g
Saturated Fat	1 g
Cholesterol	54 mg
Sodium	534 mg
Carbohydrates	30 g
Dietary Fiber	4 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: MyPlate National Strategic Partners The Grain Chain