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

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

While the chicken cooks, prepare the dumpling dough. In a medium bowl, whisk together flour, baking powder, and salt.

Gently stir in the milk until the dough comes together into a shaggy ball.

Place the dough on a lightly floured surface and roll it out to about ¼-inch thick. Slice the dough into strips or squares (approximately 1–2 inches wide).

Once the chicken is fully cooked, remove it from the broth and set aside on a cutting board. Discard celery pieces and onion from the broth.

Carefully drop the dough strips into the simmering broth, stirring gently.

Simmer dumplings for approximately 20–30 minutes, occasionally stirring, until cooked through and the broth thickens to a gravy-like consistency.

As dumplings cook, shred or chop the cooked chicken into bite-sized pieces.

Return chicken to the pot, mixing gently to combine. Season with salt and pepper to taste. Serve warm and enjoy!