CHICKEN SOUP WITH MINI DUMPLINGS

2 large skinless chicken breast halves

3 cups water

1 can chicken broth with less sodium

1 cup chopped each; carrots, celery and onion

2 tab. chopped fresh parsley

¼ tea. pepper

¼ cup brown rice

mini dumplings (see recipe)

Rinse chicken; place in a 4 qt. kettle with water and broth. Bring to boil; skim foam from surface. Reduce heat to low, cover and simmer 45 min or until tender. Remove chicken; remove bones and cut into small pieces. Set aside. Strain broth. Add enough water to measure 5 cups and return to kettle. Add carrots, celery, onion, parsley and pepper. Bring to a boil; add rice, reduce heat to low, cover and simmer 20 min. Add chicken; cook 8 to 10 min. or until rice is tender.

Meanwhile, make dumplings; add to simmering mixture and gently stir. Cover and simmer 7 to 8 min. or until centers are set and bread-like, stirring once.

MINI DUMPLINGS

2 slices white bread 2 tea. dried parsley flakes

1 large egg 1 tea. flour

1 tab. grated Parmesan cheese ½ tea. dried onion

Tear bread into 1” pieces. Place in a blender; cover and blend until fine crumbs. In a small bowl, lightly beat egg. Add crumbs and remaining ingredients. With fork, stir until bread is moistened; let stand 5 min. With wet hands, shape 1 tea. at a time into small balls; place on waxed paper. Add to soup as recipe directs.