Project Description

– Wholesome Healthy Chicken Dumpling Soup –

Ingredients

  • 1 pound boneless skinless Katie’s Best chicken breasts, cubed
  • 1 tbsp olive oil
  • 1, 48 oz reduced-fat/sodium chicken broth
  • 2 cups water
  • 5 large carrots, chopped
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 tsp. fresh parsley, minced
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. pepper

DUMPLINGS:

  • 3 large egg whites, beaten
  • 1/2 cup 1% cottage cheese
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
Cook Time: 45min

Cooking Instructions

  1. Place one tablespoon of olive oil in a large pot, add chicken and cook until no longer pink and the temperature reaches 165 degrees F. Add the broth, water, veggies, herbs and seasonings and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until vegetables are tender.
  2. While the soup is simmering, in a separate bowl add the egg whites and whisk in the cottage cheese, water then salt. Stir in the flour and mix well.
  3. After the soup has simmered for 30 minutes, bring it back up to a boil. Using a spoon or a cookie scoop, drop dumplings in by tablespoonfuls into the boiling soup. Once finished, reduce heat again and simmer for 15 minutes more. To ensure the dumplings are cooked thoroughly, at the end of the 15 minutes, test with a toothpick. If the toothpick comes out clean, the dumplings are ready to eat. Enjoy!

Ingredients

  • 1 pound boneless skinless Katie’s Best chicken breasts, cubed
  • 1 tbsp olive oil
  • 1, 48 oz reduced-fat/sodium chicken broth
  • 2 cups water
  • 5 large carrots, chopped
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 tsp. fresh parsley, minced
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. pepper

DUMPLINGS:

  • 3 large egg whites, beaten
  • 1/2 cup 1% cottage cheese
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
Cook Time: 45min

Cooking Instructions

  1. Place one tablespoon of olive oil in a large pot, add chicken and cook until no longer pink and the temperature reaches 165 degrees F. Add the broth, water, veggies, herbs and seasonings and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until vegetables are tender.
  2. While the soup is simmering, in a separate bowl add the egg whites and whisk in the cottage cheese, water then salt. Stir in the flour and mix well.
  3. After the soup has simmered for 30 minutes, bring it back up to a boil. Using a spoon or a cookie scoop, drop dumplings in by tablespoonfuls into the boiling soup. Once finished, reduce heat again and simmer for 15 minutes more. To ensure the dumplings are cooked thoroughly, at the end of the 15 minutes, test with a toothpick. If the toothpick comes out clean, the dumplings are ready to eat. Enjoy!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours