Spinach Dumplings In Chicken Noodle Soup Recipe

Recipe By Slurrp

Spinach Dumplings in Chicken Noodle Soup is a comforting and hearty dish that combines the flavors of a classic chicken noodle soup with delicate spinach dumplings. The dumplings are light and fluffy, and the addition of spinach adds a pop of color and nutrition. This soup is perfect for a cozy dinner on a cold winter night.

4.3
16 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Spinach Dumplings In Chicken Noodle Soup
plan
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ingredients serve

Ingredients for Spinach Dumplings In Chicken Noodle Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 Onion, Chopped
  • 1/4 Carrots, Chopped
  • 1/4 Celery Stalks, Chopped
  • 3/4 cup Chicken Broth
  • 1/4 cup Water
  • 1/4 Boneless, Skinless Chicken Breasts
  • 1/4 cup Fresh Spinach, Chopped
  • 0.06 cup Breadcrumbs
  • 0.03 cup Grated Parmesan Cheese
  • 0.13 Egg
  • 0.06 teaspoon Dried Thyme
  • 0.06 teaspoon Dried Oregano
  • As required Salt And Pepper, To Taste
  • as needed Fresh Parsley, For Garnish

Directions: Spinach Dumplings In Chicken Noodle Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until vegetables are tender.
  • STEP 2.Add chicken broth, water, and chicken breasts to the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through.
  • STEP 3.Remove the chicken breasts from the pot and shred the meat. Return the shredded chicken to the pot.
  • STEP 4.In a separate bowl, mix together the spinach, breadcrumbs, Parmesan cheese, egg, and spices. Form the mixture into small dumplings.
  • STEP 5.Drop the dumplings into the soup and cook for 10-15 minutes, or until they are cooked through.
  • STEP 6.Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Cooking Tips

  • You can use store-bought chicken broth or make your own by simmering chicken bones and vegetables in water.
  • If you prefer a vegetarian version, you can substitute vegetable broth and omit the chicken.
  • Leftover soup can be stored in the refrigerator for up to 3 days.

Storage and Serving

  • Store the leftover soup in an airtight container in the refrigerator.
  • Reheat the soup on the stovetop over low heat until warmed through.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
129
calories per serving
5 g Fat1 g Protein8 g Carbs3 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    1g
  • Carbs
    8g
  • Fiber
    3g

MacroNutrients

  • Carbs
    8g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    38mg
  • Iron
    1mg
  • Vitamin A
    1050mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    29mg
  • Manganese
    < 1mg
  • Phosphorus
    30mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp