Grandma's Chicken Dumplings

Combine the flour and shortening in a bowl, blending them until they have a coarse texture similar to cornmeal.

Gently combine the milk and egg in another bowl, stirring them lightly. Then, merge this mixture with the flour mixture, stirring until a cohesive ball of dough forms. Transfer the dough to a surface dusted with flour and knead, gradually thinning it out using a floured rolling pin. Allow the dough to rest for 2 hours.

Submerge chicken in a large pot, covering it with water just enough to cover the meat. Bring the mixture to a rolling boil over high heat, then continue boiling until the chicken is no longer pink in the center and falls off the bone, approximately 1 hour. Use a thermometer to check that the internal temperature of the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C).

Remove the chicken from the pot and pull the meat away from the bones.

Strain the remaining broth back into the pot, adding 2 cups of water and bouillon cubes. Add shredded chicken, celery, carrots, and onion to the pot. Bring the mixture to a boil, then continue boiling for 15 minutes.

In the meantime, cut the dough into thin strips, approximately 1 inch wide. Tear these strips apart and gently drop them into the boiling broth. Continue to boil until the dumplings are cooked through, approximately 10 more minutes. Season with salt and pepper before serving.