• Chop onion and celery and add to dutch oven with butter to saute until translucent.
  
• Grate carrots and set aside.
• Add chicken broth and Better than Bouillon to stock pot.

  NOTE: Better than Bouillon may create an issue with those with gluten sensitivity. That ingredient has not been a problem for those with gluten sensitivity here. Omit if you have concerns or are cooking for those with celiac's.
• If cooking chicken in broth, cut chicken into cubes and drop into broth to bring to a boil. If using rotisserie chicken, cut into bite sized pieces and add to broth.
  
• Add grated carrot into broth mixture.
• While chicken is cooking, make dough for dumplings.

Dumplings

• Add flour, baking powder, and salt into a mixing bowl and whisk together.
• With a pastry blender, cut shortening, butter or coconut oil into flour mixture until it looks like coarse crumbs.
  
• Pour in milk and stir to make a dough.

  TIP: I have found that I don't want the dough too wet. The dough should release easily from the parchment paper covering it after rolling...if not add a little more flour.
• Lay out parchment paper and place dough in one side of parchment paper and fold paper over to roll dough in between the parchment paper.

  TIP: make sure that you have a large enough piece of paper to roll dough out to 1/4" thickness between the two pieces of paper.
• Cut dough into strips about 1" long and wide.
  
• Drop dough into the boiling broth one at a time, separating them as you drop them into the liquid to prevent them from sticking together.
• Cook until dumplings are puffy and broth has thickened.
  
• Add to bowls and serve immediately.