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!