Featuring a clear broth, this simple soup is lighter than the traditional thick creamy bowl usually associated with chicken and dumplings. Packed with a healthy punch of bright green spinach, it comes with a little less guilt too.
Serve it with a grind of fresh black pepper and Parmesan to finish if you like.
About 10-12 servings
Ingredients:
4 skinless boneless chicken breasts (cooked and diced)
3 quarts chicken stock
2 bags Reames frozen flat dumpling noodles
1 onion diced
1 bag frozen chopped spinach
1 T chopped fresh garlic
Splash of white wine
Sprig of fresh rosemary
Bring stock to a boil in a large soup pot and drop in dumplings. Return to a boil then reduce heat. Simmer gently for 30 minutes.
Add cooked chicken, rosemary and onion. Simmer 10 more minutes.
Remove rosemary sprig from pot and discard.
Add spinach and garlic and a splash of white wine or fresh lemon juice. Simmer 5-10 minutes more.
Serve with a tossed salad.
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