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Chicken Dumpling Soup

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

4 ServingsPrep: 15 min. Cook: 50 min.

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 all-purpose flour

Directions

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

2 of 2

Chicken Dumpling Soup (continued)

Directions (continued)

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.

Nutrition Facts: One serving (1-1/2 cups) equals 363 calories, 4 g fat (2 g saturated fat), 73 mg cholesterol, 900 mg sodium, 39 g carbohydrate, 4 g fiber, 42 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch.