|Cover chicken, celery, carrot and onion with water. Simmer until meat falls off the bone. |
Remove chicken and set aside.
Strain broth into Dutch oven or large pot.
Pick chicken meat off bone and add to broth. Add butter. Bring broth to a boil.
For dumplints, mix flour, corn meal, baking powder and salt. Add milk and stir until combined.
Drop dumpling batter by tablespoons into broth.
Cut the heat to medium-low and cover for 15 minutes.