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