Serving size: 2 cups. One serving size provides approximately: 299 calories, 25 g protein, 33 g carbohydrates, 4 g fiber, 8 g fat (2 g saturated fat), 65 mg cholesterol, 141 mg folate, 3 mg iron, 564 mg sodium.
Heat oil in Dutch oven or soup kettle over medium-high heat. Sauté carrot, onion and celery for five minutes; stir in broth, chicken, peppercorns, thyme and bay leaves. Reduce heat to low, simmer, partially covered for 20 minutes.
Meanwhile, in a small bowl, mix dumpling ingredients until well blended. Drop small spoonfuls 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).
Remove bay leaves before serving soup. Stir in spinach if desired.
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