The other day, while we were all sick, my mom brought me Taste of Home's BIG BOOK OF SOUP. There are a TON of recipes in this book that I'd love to make. So, expect to see some soup here soon!
So, last night, it was 4:30 and I hadn't given any thought to dinner. AT ALL. Nothing thawed, no leftovers, nothing I could just throw on the table. I opened this book and this recipe just jumped out at me. I had everything in the house and it was QUICK. Love that! So, here's the recipe...Enjoy!
Low Fat Chicken and Dumplings
1 pound boneless, skinless chicken breasts, cut into 1 1/2" cubes (I cut mine smaller because of the babies)
3 cloves garlic, minced
3 cans chicken broth
3 cups water (I used 4, just because)
4 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped (I used a bit more since all I had were the inner ribs with the leaves...used the leaves, too!)
1/2 tsp salt
1/4 tsp garlic powder
rubbed sage, crushed rosemary, and marjoram...to taste. I think I used about 1/2-1 tsp combined
1/4 tsp black pepper
In a large skillet, pan fry the chicken in the butter and garlic cloves. In your stock pot, bring to a boil the broth, water, vegetables and seasonings. Add chicken to this. Reduce heat and simmer, uncovered about 30 minutes.
3 egg whites
1/2 cup cottage cheese
2 tbsp water
1/4 tsp salt
1 cup ap flour
Beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in flour, making sure to mix well.
When soup has simmered for 30 minutes, bring the soup back to a boil and drop dumplings into the soup by the tablespoonful. Reduce heat and cover. Simmer for 15 minutes longer. DO NOT LIFT THE LID WHILE SIMMERING. Serve immediately.
(Looking for a use for the egg yolks?? How about this recipe? YUM!)