In a substantial stockpot or a Dutch oven, combine the chicken broth, celery ribs, onion segment, and chicken breast halves.

Elevate the mixture to a boil. Subsequently, reduce the heat to a moderate simmer, covering the pot partially. Let the mixture remain in this state for approximately 15 minutes or until the chicken breasts are thoroughly cooked. Concurrently, the dumplings should be prepared.

In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and salt. Gradually incorporate the milk until a cohesive dough is formed.

Transfer the dough to a surface lightly dusted with flour. Using a rolling pin, achieve a uniform thickness of approximately 1/4 inch.

Utilizing a sharp knife or a pizza cutter, segment the dough into rectangular pieces, each measuring between 1 to 2 inches.

Upon ensuring that the chicken breasts are fully cooked, remove them and place them on a cutting board. The onion and celery segments should be extracted from the pot and disposed of.

Introduce the prepared dough segments into the simmering broth. Allow them to cook for an interval of 20-30 minutes, intermittently stirring. This will permit the dumplings to cook thoroughly and the broth to condense into a thicker consistency reminiscent of gravy.

In the interim, the chicken should be finely shredded or diced and subsequently reintegrated into the pot.

Finalize the dish by seasoning it with salt and freshly ground black pepper. It is recommended to serve the preparation while it's still warm.