Ingredients
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6 1/2 cups water, divided
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4 chicken breast halves
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1 1/2 cups sliced fresh mushrooms
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3/4 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 teaspoon lemon juice
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4 drops Tabasco sauce
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1 1/4 cups all-purpose flour
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2 tablespoons all-purpose flour
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1 teaspoon baking powder
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1/2 cup skim milk
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2 tablespoons chopped onions
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1 garlic clove, smashed
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3/4 cup diced carrot
Instructions
- Place 6 cups water, chicken breasts, mushrooms carrots and onion in a large Dutch oven.
- Bring to boil, cover, reduce heat, and simmer for 45 minutes or until chicken is tender.
- Remove chicken breasts and let each cool separately.
- Discard skin and bones, cut chicken into bite-size pieces, and add to vegetable mixture.
- Cover and chill for 8 hours.
- Skim fat from broth and discard.
- Stir in poultry seasoning and next 5 ingredients.
- Combine 1/4 cup plus 2 tablespoon flour and remaining 1/2 cup of water, stir well.
- Bring chicken mixture to boil, stir in flour mixture.
- Reduce heat, simmer uncovered 35 minutes or until thickened.
- Combine remaining 1 cup flour and baking powder, add milk, stirring just until dry ingredients are moistened.
- Drop batter by teaspoonfuls into boiling broth, cover, reduce heat and simmer 15 minutes or until dumplings are tender.