Low-fat Chicken Dumpling Soup
Ingredients

• 1 lb boneless, skinless chicken breasts cut into 1 1/2 inch cubes
• 3 cans Reduced sodium chicken broth (14 1/2 oz each)
• 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

Directions
In a large nonstick skillet coated with nonstick cooking spray, brown chicken. Add 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 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering). Serve immediately.