Soup:

• 1 lbs boneless skinless chicken breast cut into 1 1/2 inch cubes
• 43 oz chicken broth
• 3 cups water
• 4 medium carrots chopped
• 1 medium onion chopped
• 1 celery rib chopped
• 1 tsp minced parsley
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp poultry seasoning
• 1/4 tsp pepper

Dumplings

• 3 egg whites
• 1/2 cup cottage cheese
• 2 tbsp water
• 1/4 tsp salt
• 1 cup flour

1. in a large skillet, brown chicken
2. add broth, water, vegetables, and seasonings.
3. bring to a boil.
4. reduce heat and simmer uncovered for 30 min
5. meanwhile, beat the egg whites and cottage cheese in a mixing bowl
6. add water and salt
7. stir in flour; mix well
8. bring soup to a boil and drop rounded dumpling balls into boiling soup.
9. reduce back to a simmer, cover and cook for 15 minutes until a toothpick inserted in the dumplings comes out clean.