Chicken Dumpling Soup
1 pound chicken breast, cut 1 1/2″ cubes
3 cans chicken broth
3 cups water
4 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped
1 teaspoon fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
DUMPLINGS:
3 egg whites
1/2 cup cottage cheese
2 tablespoons water
1/4 teaspoon salt
1 cup flour
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 (so not lift cover while simmering). Serve immediately. Yield: 4 servings
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