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4.89
from
9
votes
Spinach Dumplings in Chicken Noodle Soup
A Platter Talk Exclusive
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
servings
Calories:
653
kcal
Author:
Dan from Platter Talk
Ingredients
1
roasted Chicken
shredded
3
quarts
chicken stock
1
chopped onion
3
carrots chopped
2
stalks celery chopped
2
cups
white wine
2 to 3
cloves
crushed garlic
juice from half a lemon
3
Tbs
olive oil
dried rosemary to taste
dried thyme to taste
dried basil to taste
salt and pepper to taste
egg noodles
Instructions
In stock pot, over medium heat, add olive oil and chopped onions. Cook until onions have softened and become translucent.
Add carrots, celery and garlic. Cook until vegetables start to soften.
Pour chicken stock into the stock pot and add white wine.
Stir in rosemary, thyme, basil, salt and pepper.
Add the juice from half a lemon.
Add shredded chicken.
Cover and simmer until vegetables are cooked.
Cook egg noodles according to packaging drain and add to soup
For the Spinach Dumplings option, find that recipe on
Platter Talk.
Nutrition
Calories:
653
kcal
|
Carbohydrates:
57
g
|
Protein:
47
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Cholesterol:
147
mg
|
Sodium:
673
mg
|
Potassium:
944
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
3960
IU
|
Vitamin C:
4
mg
|
Calcium:
66
mg
|
Iron:
4
mg