Ingredients
1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes3 cans (14-1/2 ounces each) reduced-sodium chicken broth3 cups water4 medium carrots, chopped1 medium onion, chopped1 celery rib, chopped1 teaspoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon poultry seasoning1/4 teaspoon pepperDUMPLINGS:3 large egg whites1/2 cup 1% cottage cheese2 tablespoons water1/4 teaspoon salt1 cup all-purpose flour
Preparation
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.
Meanwhile, for dumplings, in a large bowl, beat the egg whites and cottage cheese until blended. Add water and salt. Stir in the flour and 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).
