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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My husband was fooled with this low-fat recipe and I'm sure your family will be, too! A savory broth, hearty chunks of chicken and thick chewy dumplings provide plenty of comforting flavor. Brenda White of Morrison, Illinois Ingredients:
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 |
dumplings: |
3 egg whites |
1/2 cup 1% cottage cheese |
2 tablespoons water |
1/4 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
Directions:
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.
2. 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.
3. 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.
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