Low-Fat Chicken Dumpling Soup

By bakers_delight85

Ingredients

• Dumplings:
• 1 pound boneless skinless chicken breasts, cut into 1 1/2 inch cubes
• 3 cans (14 1/2 ounces each) chicken broth
• 3 cups water
• 4 medium carrots, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 tsp. minced fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. poultry seasoning
• 1/4 tsp. pepper
• 3 egg whites
• 1/2 cup 1% cottage cheese
• 2 Tbsp. water
• 1/4 tsp. salt
• 1 cup all-purpose flour

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet coated with nonstick cooking spray, brown chicken. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Meanwhile, for dumplings, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour; mix well.
Bring soup to a boil. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering). Serve immediately.