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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)