1 lb boneless, skinless chicken breast cut into 1" cubes 1 carton reduced sodium chicken stock 3 cups water 4 medium carrots, chopped 2 parsley roots, chopped 1/8 cup green onions, chopped 1 tablespoon fresh parsley, minced 1 medium onion, chopped 1 garlic clove, minced 1/2 tsp salt 1/4 tsp pepper 1/4 tsp curry powder 1/4 tsp paprika DUMPLINGS 3 egg whites 1/2 cup lowfat cottage cheese 2 tablespoons water 1/4 tsp salt 1 cup all-purpose flour

1. In a large skillet coated lightly with olive oil, cook chicken until no longer pink. Add broth, water, seasonings, and vegetables. Bring to a full boil. Reduce heat and simmer uncovered for 30 min. or until vegetables are tender.

2. While simmering, beat egg whites and cottage cheese together in a large bowl until smooth. Add in water and salt, beat again. Stir in flour.

3. Bring soup to a boil. Drop dumplings in by the tablespoonful. Reduce heat, simmer for 15 min. or until a toothpick inserted into the dumplings comes out clean.