Chicken Dumpling Soup #3
Ingredients

• 1 pound chicken breast, cut 1 1/2" cubes
• 3 cans chicken broth
• 3 cups water
• 4 medium carrots, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 teaspoon fresh parsley, minced
• 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 cottage cheese
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 cup flour

Directions
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 (so not lift cover while simmering). Serve immediately. Yield: 4 servings