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In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).
Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.
Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.
Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
Knead a few times on a floured surface until dough is smooth.
Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
Cook in broth as directed above.
In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.
Add to boiling broth a little bit at a time stirring to reach desired consistency.