Prep 30 mins
Cook 1 hr
Another treasure from "Fat Free and Ultra Low Fat recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. This is the only way I will make chicken soup now. Great for any time of year. Really hits the spot when I have a cold. I like to add jar of mushrooms, even though recipe does not call for it. ****Edited to clarify that "old fashioned" dumplings is what the author named the recipe & the dumplings are not like our grandmas' dumplin's; these are a low fat alternative. (I sometimes use the frozen dumplings or noodles from the store, which changes the fat content.)
- 1 cup flour
- 3 egg whites
- 1⁄2 cup 1% fat cottage cheese
- 1⁄8 cup water
- 1 pinch salt
Chicken with broth for Dumplings
- 4 boneless skinless chicken breasts, cut in chunks
- 2 (14 ounce) cans chicken broth, remove fat from top
- 3 cups water
- 1 medium onion, chopped
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup celery, chopped fine
- 1⁄4 teaspoon poultry seasoning
- 1 teaspoon parsley
- salt and pepper
- To prepare chicken with broth:.
- Spray large pot with non stick cooking spray. Add chicken pieces and brown. (I prefer to cook chicken breasts whole & cut after they are cooked.).
- Add chicken broth, water and all ingredients.
- Simmer 30 minutes over low heat, uncovered.
- To prepare dumplings:.
- Beat combined egg whites and cottage cheese with mixer. (The lumps will not go away until cooked.) Add water and salt and mix well. Add half the flour and mix by hand, mix well and add remaining flour and mix.
- To cook dumplings:.
- Bring chicken broth to a rolling boil. Using a tablespoon of dough at a time, drop dumplings into boiling stock. After all dough has been dropped in, reduce heat, cover and cook for 15 minutes. If a thicker, richer broth is desired, uncover and cook longer. (Optional, serve sprinkled with Molly McButter.).
This review is for the Dumplings only. I have a recipe similar to this in a TOH cookbook, but the dumpling part is exactly the same. I have to say I really love these dumplings and so does my husband. They come out soft on the outside with a chewy center. It is probably the recipe I use the most out of the entire cookbook.
This is for the dumplings and not the rest of the recipe, I did make the whole recipe the "broth" part was fine but I am so sorry that I just didn't like these dumplings at all. I tried to eat it because I can usually handle healthier things for taste but I couldn't finish my bowl and ended up throwing out the pot. May have been the cottage cheese but im not sure because I eat 1% cc all the time. I did follow the recipe exactly. Thanks for the recipe anyway. I may try the dumplings again w/o the cottage cheese in them and add some salt and pepper.
This rating is for the dumplings only as I did my own chicken thing. I cooked the dumplings in a second pot of broth without the chicken in it then added the whole thing to the first pot. I usually make the fattening kind of dumplings and frankly I do prefer them but these were very good and the kids liked them too. They were very easy to make. The dough was a little loose as I plopped it into the pot, and that worried me, but it turned out ok. I used an 1/8 c. size scoop to drop the dumplings. They also turned out firmer than I thought they would. A little harder than my usual dumplings. But all in all very good and I will make them again. Thanks for posting this.