Chicken Dumpling Soup

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-1/2 inch cubes

3 cans (14-1/2 oz. 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

Instructions:

In a large nonstick skillet coated with cooking spray, brown chicken. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Meanwhile, for dumplings, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour, 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). Serve immediately. Makes 4 servings.

*This is a low-fat recipe for those who are on a diet. But with the broth and thick chewy dumplings you won't notice any difference then regular recipes.