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1
Combine the chicken and 2 teaspoons of the salt with 2 quarts of water in a Dutch oven.
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2
Cover and bring to a boil.
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3
Reduce the heat to medium and add the pepper, onion, and celery leaves.
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4
Simmer the chicken until the meat falls away from the bone.
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5
Remove the chicken and onion from the pot, and strain out the celery leaves.
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6
Discard the onion and celery leaves, and set the chicken aside to cool.
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7
When the chicken is cool enough to handle, remove the meat from the bones and cut into 1 inch pieces.
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8
Set aside.
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9
Discard the skin and bones.
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10
Meanwhile, raise the heat to high and bring the broth to a boil.
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11
Combine the flour, baking soda, and the remaining 1/2 teaspoon of salt in a medium bowl.
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12
Cut in the shortening with a fork and knife or a pastry cutter until the mixture resembles coarse crumbs.
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13
Gradually stir in the milk until the dough is moist.
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14
Turn the dough out onto a floured surface and lightly knead for about 5 minutes.
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15
Roll out to 1/2 inch thickness and cut into 1 1/2 inch squares.
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16
Drop the pieces of dough into the boiling broth.
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17
Reduce the heat to low, cover, and cook for 10 minutes.
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18
Stir gently.
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19
Add the chicken back to the pot, stir, and cook until the chicken is heated through, about 8 minutes.
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20
Serve warm.
