Meals Matter

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Contributed By: Michele
DairyCouncil

This is a low-fat version of the original Chicken Dumpling Soup.

Ingredients

SOUP

1 pound Boneless skinless chicken breasts, cut into 1" cubes

3 cans (141/2 oz ea) reduced sodium chicken broth

3 cups Water

4 Medium carrots, chopped

1 Medium onion, chopped

1 Celery rib, chopped

1 tsp Minced fresh parsley

1/2 tsp Salt

1/4 tsp Garlic powder

1/4 tsp Poultry seasoning

1/4 tsp Pepper

DUMPLINGS

3 Egg whites

1/2 cup 1% cottage cheese

2 tbsp Water

1/4 tsp Salt

1 cup All-purpose flour

Preparation

In a large nonstick skillet coated with nonstick 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.

Cook's Notes

My husband was fooled with this low-fat recipe and I'm sure your family will be, too!

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