6 tbsp. Crisco
1 tbsp. oil
1 sm. chicken, cut up
1 lg. onion, chopped
2 (18 oz.) cans chicken broth
1 c. water
2 stalks celery (chopped)
2 c. flour
2 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt

Brown chicken in oil. Transfer to a pan. Add onions and celery slices and add chicken broth and water. Return chicken to pan. Bring to a boil and simmer.

Combine 2 cups flour, baking powder, sugar and salt. Add Crisco and cut in. Add milk and mix. Roll out and cut with biscuit cutter. Drop dumplings into boiling broth.