Chicken and Dumplings

1 – 5 lb chicken or several chicken breasts cooked until tender w/ 2 cups celery and 2 onions. Drain, and discard veggies. Save broth.
8 cups chicken broth
1 cup peeled and sliced carrots
1 cup chopped celery
1 cup peeled and sliced potatoes
½ t. salt
1 ½ t. poultry seasoning
½ t. pepper
1 cup chopped onions
1 t. celery seed
Boil for 30 mins
Combine chicken with 1 cup milk and ½ cup flour mixed together and added slowly to soup. Add cut up chicken. Heat to gently bubbling.
Dumplings:
1 ½ cups flour sifted twice
Once w/ salt and baking powder ( ½ t. salt, 3 t. baking powder)
¼ cup chilled shortening
½ - 2/3 cup ice water
Cut shortening into flour and mix water in w/ fork. Don’t over mix.
Drop dumplings by teaspoons in bubbling stew, leaving space between. Cover and simmer for 15 mins w/ out lifting lid. Test to be sure done. Sprinkle parsely flakes on top.
Grandma Moss