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 of 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 Daisy 1% cottage cheese

2 tablespoons water

1/4 teaspoon salt

1 cup all-purpose flour


In a large nonstick skillet 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. 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).

Previous articleTuesday Results
Next articleMYRTLE KRUSE


Please enter your comment!
Please enter your name here