3 celery stalks, sliced
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk
1/4 cup unsalted butter, melted
Directions
1. In a large pot, combine the chicken, water, salt, pepper, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the chicken is tender and fully cooked, about 45 minutes.
2. Remove the chicken from the pot and set it aside to cool. Strain the broth to remove any impurities and return it to the pot. Add the diced onion, sliced carrots, and celery to the broth and bring to a gentle simmer.
3. Once the chicken has cooled, remove the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until a soft dough forms.
5. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into small squares, about 1 inch wide.
6. Gently add the dumplings to the simmering broth, stirring occasionally to prevent them from sticking. Cook until the dumplings are tender and cooked through, approximately 15-20 minutes.
7. Taste and adjust the seasoning if necessary. Serve warm, with a sprinkle of freshly ground black pepper on top.
