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 (3 cans) chicken broth
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 dumpligs to simmer until done without lifting
the lid - they will cook quicker that way.
Serve the sop in bowls.
Brenda White of Morrison, Illinois
Makes: 4 servings
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Spinach is the broom of the stomach. - French proverb
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