6 1/2 c. water, divided
4 (4 oz.) skinned, boned chicken breast halves
1 1/2 c. sliced fresh mushrooms
3/4 c. carrots, diced
2 tbsp. onion, chopped
1 tsp. lemon juice
3/4 tsp. poultry seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 drops hot sauce
1 clove garlic, minced
1 1/3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 c. skim milk

Combine 6 cups water and next 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from broth mixture, and cut into bite-size pieces. Return to broth mixture; cover and refrigerate 8 hours. Skim fat from chicken mixture and discard. Bring chicken mixture to a boil over medium heat, stirring occasionally. Stir in lemon juice, poultry seasoning, salt, pepper, hot sauce and garlic. Combine 1/3 cup flour and remaining 1/2 cup water, stirring well with a wire whisk. Add to chicken mixture, stirring constantly. Reduce heat, and simmer, uncovered, 35 minutes, stirring occasionally. Combine remaining 1 cup flour and baking powder; stir well. 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 done.

Makes 6 servings.