Low-Fat Chicken and Dumplings

Method

1. In a large nonstick skillet, fill with about 1/4 inch water. Cook chicken until no longer pink. Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until vegetables are tender.
2. 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.
3. Bring soup to a boil on the stove. Drop dumplings by tablespoonfuls onto the boiling soup. Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean. Be sure not to lift the cover while simmering.
4. For extra calories, you can add crackers, such as Kashi Original 7-Grain Sea Salt Pita Crisps.