6.50 c Water Divided
4.00 (8 Oz.) Chicken Breast
0.00 Halves
1.50 c Sliced Mushrooms
0.75 c Diced Carrots
2.00 tb Chopped Onion
0.75 ts Poultry Seasoning
0.50 ts Salt
0.50 ts Pepper
1.00 ts Lemon Juice
4.00 Drops Hot Sauce
1.00 cl Garlic Minced
1.25 c + 2 T. Flour, Divided
1.00 ts Baking Powder
0.50 c Skim Milk
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.
