Ultra Low Fat Old Fashioned Chicken & Dumplings

• Dumplings
• 1 cup flour
• 3 egg whites
• 1/2 cup 1% fat cottage cheese
• 1/8 cup water
• 1 pinch salt
• Chicken with broth for Dumplings
• 4 boneless skinless chicken breasts, cut in chunks
• 2 (14 ounce) cans chicken broth, remove fat from top
• 3 cups water
• 1 medium onion, chopped
• 1/4 teaspoon garlic powder
• 1/2 cup celery, chopped fine
• 1/4 teaspoon poultry seasoning
• 1 teaspoon parsley
• salt and pepper

1. To prepare chicken with broth:
2. Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
3. Add chicken broth, water and all ingredients.
4. Simmer 30 minutes over low heat, uncovered.
5. To prepare dumplings:
6. Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
7. To cook dumplings:
8. Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).

dumplings, flour, egg whites, cottage cheese, water, salt, chicken, chicken breasts, chicken broth, water, onion, garlic, celery, poultry seasoning, parsley, salt

Taken from www.food.com/recipe/ultra-low-fat-old-fashioned-chicken-dumplings-191205 (may not work)