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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Healthy Chicken Dumpling Soup   
    Categories: Oultry, Vegetables, Herbs, Cheese, Breads   
         Yield: 4 servings   
       
         1 lb Boned, skinned chicken   
              - breasts; in 1 1/2" cubes   
    43 1/2 oz (3 cans) chicken broth   
         3 c  Water   
         4 md Carrots; chopped   
         1 md Onion; chopped   
         1    Celery rib chopped   
         1 ts Fresh parsley; minced   
       3/4 ts Salt   
       1/4 ts Garlic powder   
       1/4 ts Poultry seasoning   
       1/4 ts Pepper   
         3 lg Egg whites   
       1/2 c  Cottage cheese   
         2 tb Water   
         1 c  A-P flour   
       
     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.   
        
     In a medium size bowl, whisk together egg whites,   
     cottage cheese and water just until well blended.   
        
     Use a spatula to mix in flour, add more flour if needed   
     just until you can form a ball. Don't over-mix or dough   
     can become tough. The less you mix the dough the softer   
     it will be.   
        
     Dust a cutting board with flour, divide the dough ball   
     into quarters and roll each section into a 1/2" thick   
     strip. Cut each strip into 1/4" to 1/2" pieces on the   
     diagonal.   
        
     Drop the dumplings into the soup pot and put the lid on.   
     allow the dumpligs to simmer until done without lifting   
     the lid - they will cook quicker that way.   
        
     Serve the sop in bowls.   
        
     Brenda White of Morrison, Illinois   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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