Chicken And Spinach-Dill Dumpling Soup

• 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.
7. Makes about 4-6 servings

chicken broth, water, chicken, olive oil, onion, carrots, celery, fresh spinach, garlic, parsley, freshly ground black pepper, dill, bisquick, milk

Taken from tastykitchen.com/recipes/soups/chicken-and-spinach-dill-dumpling-soup/ (may not work)