Directions

Cut chicken into eight pieces and put in a pot with onion, celery, salt and water to cover. Simmer 25 minutes or until chicken reaches 165 degrees in the center.

Remove chicken meat from skin and bones and set aside.

Make Dumplings

In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork. Stir in the milk, mixing with a fork until the dough forms a ball. The dough may be very wet.

Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin. Depending on the size of your surface, you may need to split the dough in half and roll and cut in two batches.

Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

Bring broth to rolling boil. Drop dumpling strips into broth one at a time to prevent dumplings from sticking together. The extra flour on them will help thicken the broth.

Add chicken meat to pot until heated through and serve.