Spinach Dumpling Soup

This dish is beautiful as well as delicious with spinach dumplings and assorted veggies. It is a quick and easy one-bowl dish, and dumplings from freshly made wheat dough make a nice change from store bought dried pasta. It makes 4-5 servings.

Ingredients

For dumplings:

1 1/2 cup whole wheat flour

1 1/2 cup all purpose flour

1/4 cup cornmeal

1/4 cup flax seeds

3 TBS olive oil

1/8 tsp salt

9 oz fresh spinach

For soup:

1.2 lb chicken breast or tenders, chopped to bite size

3 TBS olive oil

2 carrots, chopped

3 celery sticks, chopped

1 onion, chopped

Corn kernels from 2 cobs

1 TBS miso paste

Some black pepper

4 cups of water

Instructions

To make dough:

Put together all the dry ingredients and mix. Liquidize spinach in a food processor.

Add liquidized spinach and oil to the dry ingredients, mixing and kneading briefly until you form a ball of dough.

To make soup:

Sauté chicken and veggies in oil for 5 minutes.

Add water and miso.

Boil on medium heat until chicken is just cooked.

Turn up to high heat and start adding the dough pieces (1 TBS size) to the boiling soup. Scoop the dough using a thin spoon. Make the spoon wet by dipping it into the soup between scoops so the dough doesn’t stick to the spoon. Try to work fast since the dough pieces cook quickly.

As soon as all the dumplings are cooked, the dish is ready to be served. Sprinkle some black pepper over the soup.