Chicken and Dumplings

Put the chicken in a heavy boiler, add onion, celery, salt and pepper; cover with water and cook until the chicken is tender. Remove the chicken and let cool until you can debone.

Remove and discard the onion and celery.

Strain the stock. Heat chicken stock and butter to boiling. Add more salt and pepper if needed.

Add dumplings to boiling stock, cover and cook for 12 minutes at a low boil.

Warm the chicken in the microwave. Thicken stock with a mixture of cornstarch and water. Add chicken and mix well with cooked dumplings.