Step 1

Heat a heavy pot over medium-high heat. Add 2 tablespoons of olive oil. Add carrots and cook until they begin to brown, about 8-10 minutes. Add celery onion and garlic, cook until soft, about 5 minutes.

Step 2

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Step 3

Add chicken stock and white wine vinegar, bring to a boil. Lower to a simmer, add chicken, tarragon and thyme. Allow to simmer until the chicken is cooked through about 10 minutes. Stir in lemon juice and mustard greens. Season with salt to taste.

Step 4

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Step 5

In a medium bowl whisk egg whites, cottage cheese and water until well combined. Stir in flour with salt until just combined.

Step 6

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Step 7

Bring soup to a boil. Using a small kitchen spoon drop dumplings onto the boiling soup. Reduce to a simmer and cover for 15 minutes or until a toothpick inserted in dumplings comes out clean.

Step 8

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Step 9

Enjoy!