Archive for March, 2009
24
Anna Zadkova ,Lilly, and Shea O
This is Lilly’s favorite soup. It tastes especially good when it’s cold outside. Even though it sounds complicated, it doesn’t take that much time and effort to make it.
- 1 pound boneless skinless chicken breasts cut into 1-1/2- inch cubes
- 3 cans (14-1/2 ounces each) chicken broth
- 3 cups of water
- 4 medium carrots, chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 teaspoon minced fresh parsley
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon poultry seasoning
- ¼ teaspoon pepper
- DUMPLINGS
- 3 egg whites
- ½ cup 1% cottage cheese
- 2 tablespoons water
- ¼ teaspoon salt
- 1 cup all-purpose flour
In a large nonstick skillet coated with nonstick cooking spray, brown chicken. Add the broth,
water, veggies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Meanwhile, for dumplings . beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour. Mix well.
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 come out clean ( do not cover while simmering). Serve immediately. YIELD 4 servings.
