MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Healthy Chicken Dumpling Soup
 Categories: Oultry, Vegetables, Herbs, Cheese, Breads
      Yield: 4 Servings
 
      1 lb Boned, skinned chicken
           - breasts; in 1-1/2" cubes
 43 1/2 oz Chicken broth (3 cans)
      3 c  Water
      4 md Carrots; chopped
      1 md Onion; chopped
      1    Celery rib; chopped
      1 ts Fresh parsley; minced
    3/4 ts Salt
    1/4 ts Garlic powder
    1/4 ts Poultry seasoning
    1/4 ts Pepper
      3 lg Egg whites
    1/2 c  Cottage cheese
      2 tb Water
      1 c  A-P flour
 
  In a Dutch oven 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, 30 minutes or
  until vegetables are tender.
  
  In a medium size bowl, whisk together egg whites, cottage cheese,
  and water just until well blended.
  
  Use a spatula to mix in flour, add more flour if needed just until
  you can form a ball. Don't over-mix or dough can become tough. The
  less you mix the dough the softer it will be.
  
  Dust a cutting board with flour, divide the dough ball into
  quarters and roll each section into a 1/2" thick strip. Cut each
  strip into 1/4 to 1/2" pieces on the diagonal.
  
  Drop the dumplings into the soup pot and put the lid on. Allow the
  dumplings to simmer until done without lifting the lid - they will
  cook quicker that way.
  
  Serve the sop in bowls.
  
  Recipe by Brenda White of Morrison, Illinois
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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