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Healthy Chicken Dumpling Soup Recipe

Healthy Chicken Dumpling Soup Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional 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.

Reviews for Healthy Chicken Dumpling Soup

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Reviewed Jan. 29, 2016

"try bisquick that might do it tasteo better like that and over cook it"

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 :)"

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."

Reviewed Apr. 25, 2014

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

Reviewed Sep. 4, 2012

"Very good."

Reviewed Jul. 5, 2012

"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."

Reviewed Jan. 28, 2012

"Delicious. Even my three boys ate it up!"

Reviewed Jan. 21, 2012

"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."

Reviewed Sep. 24, 2011

"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."

Reviewed Sep. 17, 2011

"My daughter won't eat carrots but routinely asks me to make this. Good leftover, too."

Reviewed Aug. 2, 2010

"I used bisquick to make the dumplings."

Reviewed Mar. 2, 2010

"Very good. I cheated on the dumplings though; I used a box mix instead. I know it's not as healthy that way but we liked it. I will def make this again."

Reviewed Feb. 23, 2010

"I meant to rate this with five stars - I don't know how to change it, but again, it was excellent! :)"

Reviewed Feb. 23, 2010

"I thought this was excellent; however I made several changes. Rather than using canned chicken broth I used my own that I saved from boiling a chicken. I prefer broth this way and I think it is healthier also. I left out the celery as I am not a fan, and I used canned carrots that I chopped up. Also, I left the cover on the entire time the soup was simmering, I know that said uncovered but I feel that I lose flavor by doing that. I also left out the parsley because I didn't have any. Unlike the other reviewers I thought the dumplings were fantastic! Definitely will make again. The only thing I wish was that the nutrition content included the number of dumplings in a serving - I took a guess and ate 4."

Reviewed Jan. 22, 2010

"good Next time I'll try to add garlic to the dumplings."

Reviewed Dec. 31, 2009

"i tryed it last night was very good , did add some small pasta shells which added a bit more zing"

Reviewed Nov. 19, 2009

"I agree with other reviews, that the broth was just delicious, while the dumplings . . . needed something.

I cooked the soup a little longer than recommended. Were I to fix it again, I would keep the lid on while it simmered before the dumplings were added. I felt like there wasn't enough broth.
I will plan on adapting my own chicken noodle soup to try to emulate this broth. It was absolutely superb!"

Reviewed Sep. 23, 2008

"Broth was very tasty, dumplings were very bland"

Reviewed Jan. 9, 2008

"have not made as yet will try soon"

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