Chicken and Dumplings 2

1 (3lb) broiler-fryer, skinned (I use chicken breasts)
1 1/2 c water
1/4 c chopped celery
1/4 c chopped onion
1/4 tsp salt
1 c flour
1 tsp baking powder
1/2 tsp salt
3 Tbls shortening
1/4 c skim milk

Place chicken in a large dutch oven.
Add water and next 3 ingredients.
Simmer 1 hour or until chicken is tender.

Combine flour, baking powder and salt.
Cut in shortening with a pasty blender.
Add milk to make a stiff dough.
Roll dough out to 1/8" thickness and cut into 1" square dumplings.

Remove chicken from bone; return chicken to chicken stock.

Bring stock to boil; add dumplings.
Cover, reduce heat and simmer 8-10 minutes or until dumplings are done.

Yield- 6 servings.