Ingredients

1 small chicken, 1-1/2 lb.
1-1/2 C. water
1/4 tsp. salt
1/2 stalk celery
1/4 C. onion
Dumplings:
1 C. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. shortening
1/2 C. skim milk

Cooking Instructions

Disjoint chicken and remove skin; place in large pan. Add water, salt, celery, and onion. Simmer 1 to 2 hours, or until meat is tender. Remove chicken from bone. Return chicken to chicken stock. For dumplings, combine flour, baking powder, and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares or diamonds. To continue, bring chicken and stock to a boil. Add rolled dumplings a few at a time. Cover and boil gently 8 to 10 minutes, stirring occasionally, to separate dumplings.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)