In a large pot or Dutch oven, add chicken broth, celery ribs, onion, and chicken breasts. Bring to a boil.

Reduce the heat to low and simmer partially covered for 15 minutes, until the chicken is fully cooked.

While the chicken cooks, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, and salt. Slowly stir in milk until the dough forms a soft ball.

Place the dough on a floured surface and roll out to ¼-inch thick. Cut into strips or squares, about 1–2 inches wide.

Remove the chicken from the pot and set aside on a cutting board. Discard celery and onion from the broth.

Drop dumpling pieces carefully into the simmering broth, stirring gently so they don’t stick. Simmer for 20–30 minutes, stirring occasionally, until dumplings are tender and the broth thickens.

Shred the cooked chicken into bite-sized pieces and return it to the pot. Stir gently to combine.

Season with salt and pepper to taste. Serve hot and enjoy.