Healthy Chicken Dumpling Soup Recipe
- 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
- 3 egg whites
- 1/2 cup 1% cottage cheese
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 cup King Arthur Unbleached All-Purpose Flour
- 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 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.
Reviews for Healthy Chicken Dumpling Soup(6)
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Sooo good!!! You would never know this is a lighter version of a comfort food classic. The soup is very flavorful and the dumplings are so moist and also very flavorful. This instantly became a family favorite.
Delicious. Even my three boys ate it up!
This soup was excellent! Very easy, low fat and had a lot of flavor. Truly, I'd eat just the broth alone, it's that good. It was also very filling and the dumplings had a wonderful texture. This has quickly become a winter tradition in our family.
This soup is very easy to make and taste delicious! I used bisquik for the dumplings and when simmering while covered, the soup became very creamy.
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