Place chicken in a stockpot or large saucepan. Add water, salt, celery, and onion and simmer over low heat until chicken is fully cooked through. Increase heat to bring chicken and stock to a boil. Add dumplings, cover, and boil gently 8 to 10 minutes or until dumplings and chicken are tender. Ladle into serving bowls.
Combine flour, baking powder, and salt in a bowl. Cut in the shortening. Add milk to make a stiff dough and knead until incorporated. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares, or diamonds. Add to chicken and stock as directed above.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cat Cora