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.
Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium
82

Makes 6 servings.