Asian Dumpling Soup With Vegetables

• 1 box (32 Oz. Size) Asian-flavored Chicken Broth
• 2 whole Carrots, Peeled And Sliced Thinly On The Diagonal
• 1 bag Frozen Chinese Or Thai Dumplings (such As Pork, Chicken, Shrimp, Veggie, Etc.)
• 1/3 cups Mushrooms, Sliced Thinly
• 1 whole Scallion, Chopped
• 1/2 cups Fresh Spinach Leaves

1. *Broth can be found next to the stocks and broths on the soup aisle or on the ethnic foods aisle of the grocery store. I use a coconut curry broth.
2. Pour the broth into a pot and bring to a gentle boil over medium high heat. Add the carrots. Reduce heat and simmer for 2-3 minutes. Add the dumplings and mushrooms and simmer for about 8 minutes. (Do not cook the dumplings at a rapid boil or they will break open.) Add the scallion and spinach leaves and continue to simmer for about two minutes longer, or until the dumplings are heated through and the vegetables are tender enough.
3. Enjoy!

asianflavored chicken broth, carrots, frozen chinese, mushrooms, scallion, fresh spinach leaves

Taken from tastykitchen.com/recipes/soups/asian-dumpling-soup-with-vegetables/ (may not work)