• 1, 2½ to 3 lbs chicken, cut into pieces
• 1, 10 3/4-oz can of cream of chicken soup
• 2 stalks of celery, chopped
• Some parsley
• ¼ tsp pepper
• 1 tsp salt
• Poultry seasoning
• 4 quarts water

Ingredients for the Dumplings:

• 2 cups of flour
• 2/3 cup of whole milk
• 2 tsp butter
• ½ tsp salt
• 4 tsp baking powder

Put the chicken, poultry seasoning, parsley, celery, pepper and salt into a pot, and pour the water into it. Heat this, allowing it to come to a boil, then lowering the heat, cover and let it simmer for about two hours, until the chicken becomes tender. Remove the chicken onto a plate and let it cool down enough to be handled. Then remove the chicken meat from the bone, and return the meat into the broth. Then add the cream of chicken soup, and simmer on low heat.

Then, in a dish, mix the flour, salt, and baking powder. Next, add the butter into it, working it in with your fingertips, gradually adding the milk. Roll the dough into balls and flatten into half-inch thickness. Drop these into the broth and simmer for 10 more minutes, making sure to submerge the dumplings into the broth while they are cooking.