Healthy Chicken Dumpling Soup

By Ellie

4 Person

65 Minutes

363 Calories

I was fooled with this low-fat recipe and I'm sure your family will be, too! A savory broth, hearty chunks of chicken and thick chewy dumplings provide plenty of comforting flavors.

Ingredients

DUMPLINGS:

1 cup all-purpose flour
1/4 tsp. salt
2 tbsp. water
1/2 cup 1% cottage cheese
3 large egg whites

1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. garlic powder
1/2 tsp. salt
1 tsp. minced fresh parsley
1 celery rib, chopped
1 medium onion, chopped
4 medium carrots, chopped
3 cups water
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes

Method

01

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.
02

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.
03

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).

Related Tags

Chicken and Dumplings

Healthy Chicken Dumpling Soup

4.5

( By Ellie )

I was fooled with this low-fat recipe and I'm sure your family will be, too! A savory broth, hearty chunks of chicken and thick chewy dumplings provide plenty of comforting flavors.

01 Information

Grade easy
Serving 4 servings
Calorie 363 Kcal
Prep Time 15 Mins
Cook Time 50 Mins
Total Time 65 Mins

02 Ingredients

DUMPLINGS:

1 cup all-purpose flour

1/4 tsp. salt

2 tbsp. water

1/2 cup 1% cottage cheese

3 large egg whites

1/4 tsp. pepper

1/4 tsp. poultry seasoning

1/4 tsp. garlic powder

1/2 tsp. salt

1 tsp. minced fresh parsley

1 celery rib, chopped

1 medium onion, chopped

4 medium carrots, chopped

3 cups water

3 cans (14-1/2 ounces each) reduced-sodium chicken broth

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes

03 Method

Step 1

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.

Step 2

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.

Step 3

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).

04 Author