Preparation

1. To a large Dutch oven, add the chicken and 2 teaspoons of salt and cover with 2 quarts of water. Cover and bring to a boil.
2. Reduce heat to medium and add the pepper, onion, and celery leaves. Let simmer until meat is falling away from the bone, 40-60 minutes.
3. Remove chicken and onion from pot, and strain out the celery leaves. [You can leave liquid in the pot and use a fine-meshed scoop/spoon to get celery leaves out.] Set chicken aside to cool and discard celery leaves and onion.
4. When chicken has cooled enough to handle, remove meat and cut into 1-inch pieces. Set aside. Discard carcass (or save for another use).
5. Raise heat of Dutch oven to high and bring liquid to a boil.
6. While broth comes to a boil, make the dumplings:
7. In a medium bowl, stir together the flour, baking soda, and 1/2 teaspoon salt. Cut in shortening with two forks or a pastry cutter until mixture is crumbly.
8. Gradually stir in milk until dough comes together. Turn dough out onto a floured surface and knead lightly for 5 minutes.
9. Roll dough out to 1/2-inch thick and cut into 1 1/2-inch squares. Drop pieces into boiling broth. Reduce heat to low, cover, and cook 10 minutes.
10. Add chicken back to pot and stir. Continue cooking until chicken has warmed back up, about 8 minutes. Enjoy!