Healthy Chicken Dumpling Soup

• 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 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
• 3 large egg whites
• 1/2 cup 1% cottage cheese
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 cup all-purpose flour

1. In a
2. 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, for 30 minutes or until vegetables are tender.
3. 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.
4. 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).

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

Taken from www.tasteofhome.com/recipes/healthy-chicken-dumpling-soup/ (may not work)