NEXT RECIPE >

Healthy Chicken Dumpling Soup Recipe
Healthy Chicken Dumpling Soup Recipe photo by Taste of Home
Next Recipe

Healthy Chicken Dumpling Soup Recipe

Read Reviews
4.5 24 23
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 4 servings

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

Nutritional Facts

363 calories: 1-1/2 cup, 4g fat (2g saturated fat), 73mg cholesterol, 900mg sodium, 39g carbohydrate (0g sugars, 4g fiber), 42g protein .

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.
Originally published as Chicken Dumpling Soup in Light & Tasty February/March 2001, p37


Reviews for Healthy Chicken Dumpling Soup

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Homecookinma
Reviewed Mar. 9, 2016

"Graceful24, is it possible that you could post your recipe for dumplings? Much appreciated! Homecookinma"

MY REVIEW
krisfarbo
Reviewed Mar. 8, 2016

"healthy Yes! I thought it was great. My 4 kinds, 15, 14 and two 5 year olds said: boring and gross. My husband said its ok, as he politely ate a bowl."

MY REVIEW
adlevine
Reviewed Mar. 7, 2016

"This is the potato dumpling recipe my German relatives always used with Sour Beef. http://allrecipes.com/recipe/61002/kartoffel-kloesse-potato-dumplings/"

MY REVIEW
NevadaMike
Reviewed Mar. 7, 2016

"It is low fat, but much too high in sodium for one serving. I left out half the salt and it was still very good."

MY REVIEW
graceful24
Reviewed Mar. 7, 2016

"I make dumplings using mashed potatoes. Then flour, butter and eggs are added. A Danish recipe passed down from my grandma. Mashed potatoes have no added ingredients. I'm away from my recipe collection so am not able to share recipe. One could use gluten free flour ...."

MY REVIEW
Chumley5
Reviewed Mar. 7, 2016

"This recipe is very good. It's a wonderful lowfat version of the original. For Styli_32, see if you can find a recipe for potato dumplings. My grandmother made them whenever she made Sour Beef and Dumplings. Her recipe does contain regular flour but you might find a recipe that uses a type of gluten free flour. Good luck.

Thank you, Brenda White, for sharing your recipe."

MY REVIEW
Stylin_32
Reviewed Sep. 17, 2014

"My family LOVES chicken and dumplings, but my daughter has severe Celiac disease. I have been trying to figure out a way to make dumplings without flour, that will hold up. If anyone has any suggestions please share :)"

MY REVIEW
Juliemk7
Reviewed Aug. 8, 2014

"I've lost track of how many times I've made this. It is my go-to recipe for chicken soup. We've really enjoy the chewiness of the dumplings, but when I want something different, I've thrown in some cooked egg noodles too. I always add a bit more pepper, and I've tried adding diced potatoes and corn. If you use the whole egg, it is a much richer dumpling flavor, but we prefer just the egg whites here. All combinations have been eaten without complaint here though."

MY REVIEW
DaveRN
Reviewed Apr. 25, 2014

"So you bring the soup to a boil twice?"

MY REVIEW
daisey5
Reviewed Sep. 4, 2012

"Very good."

Loading Image