DUMPLINGS:
3 egg whites
1/2 cup cottage cheese
2 tablespoons water
1/4 teaspoon salt
1 cup flour
In a large nonstick skillet coated with nonstick cooking spray, brown chicken.
Add the broth, water, vegetables and seasonings. Bring to a boil. Reduce heat;
simmer, uncovered, for 30 minutes. Meanwhile, for dumplings, beat the egg whites
and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour; mix
well. Bring soup to a boil. 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 (so not lift cover while simmering). Serve
immediately. Yield: 4 servings