5 lb. or 2 to 2 1/2 lb. chicken(s)
1 lg. onion
1/2 c. celery
2 c. flour
1 tsp. salt
1 tsp. baking powder

Simmer the chicken, onion and celery in water (to cover) for 2 to 2 1/2 hours or until the meat falls off the bones. Discard bones, skin and vegetables. Skim the broth and keep the chicken hot. Sift flour with salt and baking powder. Mix into dry ingredients enough broth to make a manageable dough.

Roll out the dough on a lightly floured board, cut into strips 1 1/2 x 3 inches and let strips dry while the chicken broth is brought to a boil. Drop 1 strip at a time into the broth, never letting the liquid stop boiling. As the dumplings cook, draw them over to the edge, leaving room in the center for the next addition. Cook the dumplings for about 10 minutes or until they are translucent. Serve meat and dumplings with some of the broth on a deep platter.