Chicken Dumpling Soup

By RogRot

Ingredients

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

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, cook chicken until no longer pink. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until vegetables are tender.

Meanwhile, for dumplings, in a large bowl, beat the egg whites and cottage cheese until blended. Add water and salt. Stir in the flour and 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). Yield: 4 servings.