Boil chicken breasts in about 8 cups of water. Add salt and pepper to flavor.

Mix Bisquick and water until combined. Don't overmix. Place in the freezer to firm.

When chicken is done, remove it from the broth, de-bone and de-skin. Shred and return to the broth. Add a teaspoon of celery salt and more salt and pepper to taste. Bring broth back to a soft boil. Begin dropping tablespoonfuls of dumplings into the broth. Don't stir. Once all the dumplings are in the broth, let simmer for 10 minutes uncovered. I repeat, don't stir.

Give the dumplings a gentle stir, cover and cook for an addition 10 minutes.

Yum!