• In a Dutch Oven place the chicken pieces, water, 1 teaspoon salt, celery, onion and garlic.
• Bring to a boil. Reduce heat, cover and simmer for 1 - 2 hours or until the chicken is falling off the bones.
• Remove the chicken from the broth and set aside to cool.
• Strain the stock to remove the veggies and scum. Discard those and save the clear broth.
• When the chicken has cooled enough to handle comfortably, skin and bone the chicken and remove any fat and gristle. Cut or tear the meat into bite-sized pieces.

Make the Dumplins

• In a medium bowl, combine the flour, baking soda and salt.
• Cut in the shortening, then add the buttermilk, a little at a time, stirring with a fork until just moistened.
• Let the dough rest for 5 - 10 minutes.
• In a large saucepan, bring the broth back to a boil and add 1/2 teaspoon salt and pepper.
• Place the dough on a floured counter-top, knead 4 to 5 times, and then roll or pat to a thickness of about 1/2-inch.
• Carefully cut or pinch off 1/2-inch square pieces of the dough and drop into boiling broth
• Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring frequently.
• When the gravy has reached the desired consistency, stir in the chicken and serve.