Preparation Steps

• Add the chicken stock, chicken breasts, whole onion, and celery to a large pot over medium-high heat.
• Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes.
• Remove the chicken and set aside to cool. Discard the onion and celery from the broth.
• In a large bowl, combine the flour, baking powder, salt, and buttermilk. Stir until a dough forms.
• Dust a clean work surface heavily with flour. Turn the dough out and roll it thinly with a rolling pin.
• Slice the dough into 1-inch squares using a knife or pizza cutter.
• Drop the dumplings into the simmering stock, stirring gently and frequently to prevent them from sticking together.
• Let the dumplings cook for 20 minutes, allowing the stock to thicken into a gravy-like consistency.
• Shred the cooled chicken and return it to the pot. Stir to combine, heat through, and serve warm.