Some people will shortcut the recipe with a already roasted chicken, canned chicken broth and canned biscuits, but it's just not the same until you make it from scratch.
1 whole chicken, rinsed
1 onion, chopped
2 ribs celery, chopped
salt and pepper to taste
2 cups self-rising flour
4 tablespoons butter, softened
1 teaspoon salt
1/4 to 1/2 cup of milk or buttermilk
*if you like the stew to be thicker mix 1 tablespoon softened butter with 1 tablespoon flour and stir in after the dumplings are cooked.
Place whole chicken, breast side down in a large pot and cover chicken with water. Bring to a boil. Skim off the fat, by removing all the dark foam that comes to the top with a spoon. Cover and simmer for 1 hour.
Remove chicken from stock and place on a cutting board to cool a bit. Add onions and celery to stock and simmer.
Either with your hands or with a fork, remove the meat off the bone. Discard bones and skin. Add shredded chicken to stock and keep simmering for another 30 minutes.
Mix all dumpling ingredients in a small bowl. I like using my hands. Don't over mix it. For softer dumplings use more milk.