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 Simmer 45 Min. OR Until Chicken
Is Tender. Remove Chicken From Broth Let Each Cool Separately. Discard
Bones Skin. Cut Chicken Into Bite Size Add To Vegetable Mixture. Cover
Chill 8 Hours. Skim Fat From Broth Discard. Stir in Poultry Seasoning,
Salt, Pepper, Lemon Juice, Hot Sauce Garlic.
Combine 1/4 C. Plus 2 T. Flour Remaining 1/2 C. Water; Stir Well. Bring
Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat Simmer
Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour 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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