Place prepared chicken pieces in large saucepan.

Add water celery, onion and salt. Simmer, covered for 1 hour or until chicken is tender.

Meanwhile, prepare dumplings. Combine flour, baking powder and salt. Cut in shortening until texture resembles that of split peas. Add milk to make a stiff dough.

Roll dough out on a lightly floured surface to about 1/8″ thickness. Cut into 1-inch strips, squares or diamonds.

Remove chicken from bone and return chicken meat to chicken stock. Bring chicken and stock to a boil. Add rolled dumplings, cover and boil for 8-10 minutes.

Remove pot from heat and serve immediately.