Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 1/2 c Water Divided 1/2 ts Pepper
4 (8 Oz.) Chicken Breast 1 ts Lemon Juice
Halves 4 Drops Hot Sauce
1 1/2 c Sliced Mushrooms 1 cl Garlic Minced
3/4 c Diced Carrots 1 1/4 c + 2 T. Flour, Divided
2 tb Chopped Onion 1 ts Baking Powder
3/4 ts Poultry Seasoning 1/2 c Skim Milk
1/2 ts Salt

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large
Dutch Oven. Bring To A Boil; Cover. Reduce Heat and Simmer 45 Min. OR
Until Chicken Is Tender. Remove Chicken From Broth and Let Each Cool
Separately. Discard Bones and Skin. Cut Chicken Into Bite Size and Add To
Vegetable Mixture. Cover and Chill 8 Hours. Skim Fat From Broth and
Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot
Sauce and Garlic.
Combine 1/4 C. Plus 2 T. Flour and Remaining 1/2 C. Water; Stir Well.
Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat and
Simmer Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour and Baking Powder. Add Milk, Stirring
Just Until Dry Ingredients Are Moistened. Drop Batter By
Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15
Min. OR Until Dumplings Are Tender.
Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317,
Calcium 82

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