Chicken-N-Dumplings

Chicken-n-Dumplings
2 boneless skinless Chicken Breasts
4 boneless skinless Chicken Thighs
1 teaspoon Salt
Fresh Ground Pepper to taste
1 stalk Celery
In a large pot place chicken, salt, pepper and celery. Cover with water and bring to a boil. Turn on medium low heat and cook until chicken is tender. About 40 minutes.
DUMPLINGS recipe:
1-1/2 cup (204 grams) All Purpose Flour
2 teaspoons (10 grams) Baking Powder
1/2 teaspoon Salt (3 grams)
1/2 cup (118 grams) Chicken Broth or Milk
2 tablespoons Oil
(I make 2 batches IN THIS RECIPE AND VIDEO)
Mix the flour, baking powder and salt in a mixing bowl and whisk. Add the chicken broth and oil and bring together with a spatula or your hand. Turn out onto a floured surface and roll out thin. Use a pizza cutter to cut into 1-1/2-inch x 3-inch rectangles. Refrigerate until ready to cook.
(1) Remove chicken from pot leaving the broth. Chop the chicken into bite sized pieces and set aside. Discard celery. Add a 32-ounce container of chicken broth and bring to a boil.
(2) Add the dumplings 5 to 6 at a time letting them rise to the top of the broth before adding more. Once all dumplings are in the pot, turn the heat on low. Cover and cook 10 minutes.
(3) Add the chicken back to the pot with 1/4 cup milk, 4 tablespoons butter and fresh ground back pepper to taste. Stir in once butter melts and cover. Keep on VERY low until ready to serve.

We enjoy with cornbread and purple hull peas.