Chicken and Dumplings Soup by
Harleraven
Tags: fullmeal
Ingredients
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
lb boneless, skinless chicken breast cut into 1" cubes
1
carton reduced sodium chicken stock
3 cup
s 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
3
egg whites
1/2 cup
lowfat cottage cheese
2
tablespoons water
1/4 tsp
salt
1 cup
all-purpose flour
Instructions
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.