1. In a large pot or dutch oven, add broth, celery, onion, and chicken breasts. Bring to a boil.
2. Reduce heat and simmer for about 15 minutes, until the chicken breast is cooked through (temp of 165 F). While the chicken is cooking, prepare the dumplings.

PREPARE THE DUMPLINGS

1. In a medium mixing bowl, whisk together gluten-free flour, baking powder, and salt. Stir in the milk just until combined. You can use a pastry cutter, a fork or the whisk. 
2. Use a rolling pin to roll the dough onto a lightly floured surface – to about 1/4 inch thickness.
3. Use a pizza cutter to cut the dough into strips or squares about 1 to 2 inches in size.

SHRED THE CHICKEN

1. Once the chicken is cooked through remove it from the broth and place it in a mixing bowl. Use a hand mixer or Kitchenaid Mixer to shred. (Follow these instructions).
2. Remove the onion chunk and celery pieces from the broth and discard.

COOK THE DUMPLINGS

1. Add the dumplings to the simmering broth and simmer for about 15-25 minutes, stirring occasionally, allowing the dumplings to cook and the broth to thicken to a gravy-like consistency. You may need to add additional chicken broth if the dumplings absorb too much.
2. Return shredded chicken to the pot with 10 minutes left to simmer. 
3. Add salt and pepper to taste, and serve warm.