CHICKEN DUMPLING SOUP Herb Seasoning
1 pound boneless skinless chicken breasts, cut into 1 ½ inch cubes
44 ounces prepared chicken broth
2 teaspoons oil
3 cups water
4 medium carrots, sliced
1 cup onion, chopped
2 ribs celery, chopped
1 tablespoon Herb Seasoning
Salt & pepper to taste
3 egg whites
½ cup 1% cottage cheese
2 tablespoons water
¼ teaspoon salt
1 cup all-purpose flour
1. In a large skillet drizzle oil or (spray pan with cooking spray), add chicken cubes, stir until they begin to brown.
2. Add the broth, water, vegetables, and Herb Seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
3. In a small mixing bowl, beat the egg whites and cottage cheese. Add water and salt. Stir in the flour, mix well.
4. Bring soup to a boil. Drop dumplings by tablespoonfuls into the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean.