Zippy Chicken and Dumpling Soup
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
3 (14 1/2 oz ea.)cans chicken broth
3 c. water
4 medium carrots, halved length-wise and cut into 1/4" pieces
1 medium onion, chopped
1 1/2 ribs celery, thinly sliced
1 c. peas, fresh, frozen or canned (if canned, drain them)
1 tsp minced fresh parsley
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp poultry seasoning
1 tsp Sriracha chili sauce, or a little less
1/2 tsp white pepper
cooking spray
DUMPLINGS;
3 egg whites
1/2 c. cottage cheese
2 TBL water
1 c. All-purpose flour
In a large deep skillet coated with non-stick cooking spray, brown the
chicken cubes. Add the broth, vegetables (except for the peas), parsley, garlic powder, poultry seasoning, salt and
pepper. Bring to the boil and reduce heat. Simmer, uncovered, for 30 minutes.
Meanwhile;
Beat the egg whites and cottage cheese in a mixing bowl.
Add the water and salt. Stir in the flour and mix well.
Bring soup back to the boil.
Stir in the peas and chili sauce.
Drop dumplings by the tablespoonful into the boiling soup. Reduce the heat,
cover and simmer for 15 minutes, or until a toothpick inserted into the
center of the dumplings comes out clean. (Don't "Peek" while
simmering)
Serve immediately.
serves four
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
3 (14 1/2 oz ea.)cans chicken broth
3 c. water
4 medium carrots, halved length-wise and cut into 1/4" pieces
1 medium onion, chopped
1 1/2 ribs celery, thinly sliced
1 c. peas, fresh, frozen or canned (if canned, drain them)
1 tsp minced fresh parsley
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp poultry seasoning
1 tsp Sriracha chili sauce, or a little less
1/2 tsp white pepper
cooking spray
DUMPLINGS;
3 egg whites
1/2 c. cottage cheese
2 TBL water
1 c. All-purpose flour
In a large deep skillet coated with non-stick cooking spray, brown the
chicken cubes. Add the broth, vegetables (except for the peas), parsley, garlic powder, poultry seasoning, salt and
pepper. Bring to the boil and reduce heat. Simmer, uncovered, for 30 minutes.
Meanwhile;
Beat the egg whites and cottage cheese in a mixing bowl.
Add the water and salt. Stir in the flour and mix well.
Bring soup back to the boil.
Stir in the peas and chili sauce.
Drop dumplings by the tablespoonful into the boiling soup. Reduce the heat,
cover and simmer for 15 minutes, or until a toothpick inserted into the
center of the dumplings comes out clean. (Don't "Peek" while
simmering)
Serve immediately.
serves four
