Chicken Broth with Broccoli

• 11 ounces broccoli florets
• 8 ounces carrots
• 8 ounces chicken breasts
• 1/2 cup milk
• 3/4 cup butter
• 2 1/2 ounces cream of wheat cereal
• 1 large eggs separated
• 6 ounces cottage cheese pureed
• 1 x black pepper
• 1 x nutmeg
• 2 tablespoons parsley leaves chopped
• 4 tablespoons lime juice
• 3 cups chicken broth instant
• 2 cups chicken broth canned
• 1 can corn kernels, canned drained

1. Wash broccoli and cut into little roses.
2. Clean and peel carrots.
3. Slice the chicken filets in small slices.
4. Heat the milk and the butter to a boil; add the cream of wheat while you stir and cook until it is a big dumpling.
5. Let it cool a little, then mix in the egg yolk, cheese, salt, pepper, nutmeg and parsley.
6. Whip the eggwhite until stiff and fold it under.
7. Heat saltwater in pot and with a teaspoon cut off little dumplings and let them simmer in the saltwater for 5 minutes.
8. Heat the broth; add broccoli, carrots and chicken meat and simmer 5 minutes.
9. Add the dumplings and the rest of the lime juice.

broccoli florets, carrots, chicken breasts, milk, butter, cream of wheat cereal, eggs, cottage cheese, black pepper, nutmeg, parsley, lime juice, chicken broth, chicken broth, corn kernels

Taken from recipeland.com/recipe/v/chicken-broth-broccoli-38730 (may not work)