NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 Celery Stalk

1/4 medium Onion, quartered

2 cups Low-Sodium Chicken Broth

1/4 cup Non-Fat Milk

1/3 cup Whole Wheat Flour

1 Egg White

Salt & Pepper to taste

1 tbsp Fresh Herbs (Thyme or Parsley, optional)

PREPARATION

• 1

  Dice the carrot, celery, and onion into small pieces.

• 2

  In a large pot, bring the low-sodium chicken broth to a gentle simmer. Add the diced vegetables and cook until they start to soften, about 5 minutes.

• 3

  Add the chicken breast (either pre-cooked and shredded or lightly simmered in the broth until cooked through) to the broth. Season with salt and pepper, and any herbs you prefer for extra flavor.

• 4

  For the dumplings, in a small bowl whisk together the whole wheat flour, egg white, and non-fat milk until a smooth batter forms. Season lightly with salt and pepper.

• 5

  Drop spoonfuls of the dumpling batter onto the simmering soup. Cover the pot and let the dumplings steam in the broth for about 10-12 minutes, or until they are set and fluffy.

• 6

  Stir gently to combine the dumplings with the soup. Taste and adjust seasonings with additional salt, pepper or fresh herbs if desired.

• 7

  Serve hot, enjoying the creamy broth, tender chicken, crisp vegetables, and light, fluffy dumplings.