Chicken And Spinach-Dill Dumpling Soup Recipe

Name: Chicken And Spinach-Dill Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cans Reduced Sodium Chicken Broth; 2 cups Water; 1/2 pounds Chicken Breast Tenderloins, Cubed; 1 teaspoon Extra Virgin Olive Oil; 1/2 cups Large Onion, Chopped; 1/2 cups Medium Carrots, Diced; 1/2 cups Celery, Diced; 4 cups Chopped Fresh Spinach; 1/2 teaspoons Garlic Powder; 1 teaspoon Dried Parsley; Freshly Ground Black Pepper, To Taste; 2 teaspoons Dried Dill Weed, Divided; 1-1/3 cup Bisquick; 6 Tablespoons Milk

Servings: persons

3 cans Reduced Sodium Chicken Broth
2 cups Water
1/2 pounds Chicken Breast Tenderloins, Cubed
1 teaspoon Extra Virgin Olive Oil
1/2 cups Large Onion, Chopped
1/2 cups Medium Carrots, Diced
1/2 cups Celery, Diced
4 cups Chopped Fresh Spinach
1/2 teaspoons Garlic Powder
1 teaspoon Dried Parsley
Freshly Ground Black Pepper, To Taste
2 teaspoons Dried Dill Weed, Divided
1-1/3 cup Bisquick
6 Tablespoons Milk

1
In a large stock pot over medium high heat, bring chicken broth and water to a boil. Add chicken.
2
In a large skillet, heat olive oil over medium high heat. Add onion, carrot and celery. Saute until softened.
3
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).
4
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.
5
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.
6
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.

651

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cans Reduced Sodium Chicken Broth, 2 cups Water, 1/2 pounds Chicken Breast Tenderloins, Cubed, 1 teaspoon Extra Virgin Olive Oil, and more.

Yes, Chicken And Spinach-Dill Dumpling Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Spinach-Dill Dumpling Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions