Yield: 6 servings
Measure | Ingredient |
---|---|
6½ cup | Water Divided |
4 \N | (8 Oz.) Chicken Breast |
\N \N | Halves |
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 |
4 \N | 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 2⅒, Sodium 317, Calcium 82