Chicken and Dumplings

1 whole chicken, cooked, deboned and chopped (save water for soup)
1 Tbsp. olive oil
1 carrot, grated
1 potato, grated
1 onion, chopped
1 celery stalk, chopped
chicken bouillon
slurry of flour water
salt & pepper

Dumplings
2-1/4 c. flour
3 tsp. baking powder
1 tsp. salt
4-1/2 Tbsp. shortening
1-1/8 c. milk

Satue carrot, potato, onion and celery for 5 minutes. Add water from cooking the chicken and add bouillon as needed for good soup flavor. Add chicken after vegetables are tender. Pour slurry through strainer. Boil for three minutes. Add salt & pepper to taste.

Make dumplings by mixing flour, baking soda and salt in a bowl. Cut in shortening. Mix in milk. Will be sticky. Drop spoonfuls of dumpling into chicken soup. Cover and simmer for 20 minutes. Do not lift lid.