chicken & dumplings

6 servings
6½ cup Water Divided
(8 Oz.) Chicken Breast
1½ cup Sliced Mushrooms
¾ cup Diced Carrots
2 tablespoons Chopped Onion
¾ teaspoon Poultry Seasoning
½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Lemon Juice
Drops Hot Sauce
1 clove Garlic Minced
1¼ cup + 2 T. Flour, Divided
1 teaspoon Baking Powder
½ cup 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 ¼ C. Plus 2 T. Flour & Remaining ½ 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. 26⅖, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium 82

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