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Chicken Soup with Spinach and Apple Dumplings

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  • 1/2 cup butter (softened)
  • 1/2 cup Our Family Garden Unsweetened Applesauce (room temperature)
  • 1/2 teaspoon salt
  • 1/2 cup baby spinach leaves (finely sliced)
  • 2 eggs
  • 1 cup flour
  • 1 pinch freshly ground black pepper
  • 8 cups chicken broth
  • 2 cups roasted chicken (diced)


Stir butter in a mixing bowl. Mix in applesauce, salt, spinach, eggs, pepper, and flour. Stir until thoroughly combined.

Heat chicken broth to a simmer in a large pot. Using a metal teaspoon, dip bowl of spoon into boiling broth and then take a spoon of batter to form a dumpling.

Drop the dumpling in broth and dip spoon again in hot broth to keep batter from sticking.

Repeat until all dumplings are formed.

Cook 2 minutes more or until dumplings float and are cooked through. Stir in chopped chicken and serve hot.


Applesauce and crusty bread make nice side dishes for this soup.

Kristin Metcalf, Charlton, MA
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