Ingredients
Scale
SOUP
- 1 T. olive oil
- 1 lb. chicken breast, cubed
- 2 T. flour
- 48 oz. chicken or vegetable stock
- 2 medium carrots, chopped
- 2 c. butternut squash, cubed
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1/2 t. salt
- 1/4 t. garlic powder
- 1/4 t. ground pepper
- Fresh Italian parsley for garnish
DUMPLINGS
- 3 egg white
- 1/2 c. 2% cottage cheese
- 2 T. water
- 1/4 t. salt
- 1/2 c. all-purpose flour
- 1/2 c. whole-wheat flour
Instructions
- Warm olive oil in a large stockpot. Add cubed chicken. Once browned on all sides, add flour and cook chicken until no longer pink. Add the broth, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until vegetables are tender.
- Meanwhile, for dumplings, in a large bowl, beat the egg whites and cottage cheese until blended. Add water and salt. Stir in the flour and mix well.
- Bring soup to a boil. Drop dumplings by large tablespoons into the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering).
Nutrition
- Serving Size: 1 cup
- Calories: 306
- Sugar: 11.2 g
- Sodium: 1598.8 mg
- Fat: 5.7 g
- Saturated Fat: 1.3 g
- Carbohydrates: 52.3 g
- Fiber: 6.8 g
- Protein: 14.2 g
- Cholesterol: 8.7 mg