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

Put 6 cups water, chicken breasts, mushrooms, carrots and onions in large Dutch oven. Bring to boil, cover, reduce heat and simmer 45 minutes or until chicken is tender. Remove chicken from broth and let cool. Discard skin and bones and cut into bite-size pieces, and return to broth. Chill 8 hours. Skim fat from broth and discard.

Stir in poultry seasoning, salt, pepper, lemon juice, hot sauce and garlic. Combine 1/4 cup plus 2 tablespoons flour and remaining 1/2 cup water and stir well. Bring chicken mixture to a boil and stir in flour mixture. Reduce heat, simmer uncovered 35 minutes until thickened.

Combine remaining 1 cup flour, baking powder, and add milk, stirring just until dry ingredients are moistened. Drop batter by teaspoonsful into boiling broth. Cover, reduce heat and simmer 15 minutes or until dumplings are tender.