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4 servings
Ingredients:
• 1¾ lbs. boneless, skinless chicken breasts• 4 cups chicken stock
• 2 cups small-diced celery
• ½ tsp salt
• 2 cups small-diced turnips
• 2 cups small-diced red bell peppers
• 2/3 cup reduced-fat parmesan cheese
• 1 large egg
Directions:
1. In a stockpot, bring the chicken stock to a boil, and add the chicken breast and salt. Cover, and simmer gently for about 20 minutes.2. Once the chicken breast is tender, remove it from the broth and set it aside to cool. When cool enough to touch, shred the chicken into bite-sized pieces.
3. Add the celery, turnips, and red peppers to the simmering broth, and cook slowly for about 5 to 7 minutes until tender.
4. Add the shredded chicken, and bring to a gentle boil to heat through.
5. For the parmesan dumplings, bring a small pot of water to a very low simmer.
6. Combine the parmesan with the egg in a small bowl to make a batter.
7. Using a teaspoon, make 12 small dumplings with the batter.
8. Adjust the water so that it is just below simmering, and gently drop the dumplings into it. Cook gently for about 1 to 2 minutes. Remove the dumplings from the water with a slotted spoon, and place on a paper towel to allow them to dry (note: the dumpling are delicate when they are cooked, but will firm up as they cool).
9. Divide the soup and dumplings into 4 equal portions (per serving: about 2¼ cups of soup with 3 dumplings served on top).
10. Tip: You can bake the dumplings in the oven if you prefer. Place the 12 dumplings on a non-stick baking sheet and bake at 400°F for 5 minutes.
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