Subj : Southern Soups - 27
To   : All
From : Dave Drum
Date : Mon Aug 12 2024 04:16 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Healthy Chicken Dumpling Soup
 Categories: Oultry, Vegetables, Herbs, Cheese, Breads
      Yield: 4 servings
 
      1 lb Boned, skinned chicken
           - breasts; in 1 1/2" cubes
 43 1/2 oz (3 cans) chicken broth
      3 c  Water
      4 md Carrots; chopped
      1 md Onion; chopped
      1    Celery rib chopped
      1 ts Fresh parsley; minced
    3/4 ts Salt
    1/4 ts Garlic powder
    1/4 ts Poultry seasoning
    1/4 ts Pepper
      3 lg Egg whites
    1/2 c  Cottage cheese
      2 tb Water
      1 c  A-P flour
 
  In a Dutch oven 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, 30 minutes or until vegetables are tender.
  
  In a medium size bowl, whisk together egg whites,
  cottage cheese and water just until well blended.
  
  Use a spatula to mix in flour, add more flour if needed
  just until you can form a ball. Don't over-mix or dough
  can become tough. The less you mix the dough the softer
  it will be.
  
  Dust a cutting board with flour, divide the dough ball
  into quarters and roll each section into a 1/2" thick
  strip. Cut each strip into 1/4" to 1/2" pieces on the
  diagonal.
  
  Drop the dumplings into the soup pot and put the lid on.
  allow the dumpligs to simmer until done without lifting
  the lid - they will cook quicker that way.
  
  Serve the sop in bowls.
  
  Brenda White of Morrison, Illinois
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Spinach is the broom of the stomach. - French proverb
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