Chicken and Dumplings

1 (1 1/2 pound) chicken
1 1/2 cups water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion

Disjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.

Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.

Rolled Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk

Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips, squares or diamonds.

Each serving: 3/4 cup - may be exchanged for 2 medium fat meat, 1 starch