1 lb. skinless, boneless chicken tenders
12 oz. carrots, chopped
12 oz. celery, chopped
12 oz. onion, chopped
1 quart chicken broth
4 Tbsp. cornstarch
4 cups flour
1-1/2 Tbsp. baking powder
3/4 cup buttermilk
Next, sprinkle additional flour, as needed, to roll out an 1/8-inch to 1/4-inch sheet. Cut the sheet into 1-inch by 2-1/2-inch strips and those are your dumplings. You can use as many of these dumplings as you want for the chicken and dumpling recipe and refrigerate the rest for up to 1 week, or freeze until you're ready to use them.
;To finish the dish, cook the vegetables and the dumplings at the same time in the chicken broth, for about 10 to 12 minutes, over medium heat. Add the chicken tenders and simmer for another 5 minutes or until desired consistency is obtained.
Season to taste and thicken with a little cornstarch, if you prefer more of a gravy instead of a broth.