6 1/2 Water
4 Chicken Breast Halves
1 1/2 Fresh Mushrooms
3/4 Carrot
2 Onions
3/4 Poultry Seasoning
1/2 Salt
1/2 Pepper
1 Lemon Juice
4 Tabasco Sauce
1 Garlic Clove
1 1/4 All-Purpose Flour
2 All-Purpose Flour
1 Baking Powder
1/2 Skim Milk


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.