Chicken And Dumplings

• 6 1/2 c. water, divided
• 4 (8 oz.) chicken breast halves
• 1 1/2 c. sliced fresh mushrooms
• 3/4 c. diced carrots
• 2 Tbsp. chopped onion
• 3/4 tsp. poultry seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. lemon juice
• 4 drops hot sauce
• 1 clove garlic, minced
• 1 1/4 c. plus 2 Tbsp. plain flour, divided
• 1 tsp. baking powder
• 1/2 c. skim milk

1. Place
2. 6
3. cups
4. water,
5. chicken, mushrooms, carrots and onion in a
6. large pot and bring to a boil; cover.
7. Reduce heat and simmer 45 minutes.
8. Remove chicken from broth and let each cool separately.
9. Discard
10. skin
11. and
12. bones; cut chicken into bite-size pieces
13. and
14. add
15. to
16. vegetable mixture.
17. Cover and chill 8 hours.
18. Skim
19. fat
20. from
21. broth
22. and discard.
23. Stir in poultry seasoning,
24. salt,
25. pepper, lemon juice, hot sauce and garlic. Combine
26. 1/4 cup plus 2 tablespoons flour and remaining 1/2
27. cup water;
28. stir
29. well.
30. Bring
31. chicken mixture to a boil;
32. stir
33. in flour mixture.
34. Reduce heat and simmer, uncovered for 35 minutes. Combine
35. the
36. remaining
37. 1 cup flour and the baking powder.
38. Add milk,
39. stirring until dry ingredients are moistened.
40. Drop batter by small teaspoonfuls into boiling broth.
41. Cover, reduce
42. heat and
43. simmer 15 minutes.
44. Yields 6 servings.
45. This has about 258 calories per 1 1/2 cup serving.

water, chicken breast halves, mushrooms, carrots, onion, poultry seasoning, salt, pepper, lemon juice, hot sauce, clove garlic, flour, baking powder, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=625470 (may not work)