I do a broth based plain vanilla chicken and dumplings. You could add celery or whatever you wanted to it.
Boil a chicken, remove/cool/de-bone chicken, strain broth and put back on low/medium heat. You'll have to get a feel for how much broth you need. You can always start with less and add more as needed but not the reverse.
To the broth add 2 small cans of cream of chicken soup (or 1 of the large/tall cans). Keep over low/medium heat while you are making the dumplings.
Dumplings:
4-5 c flour
2 eggs
1 can chicken broth (you can use cooled fresh broth...but I don't recall how many ozs in a can...and its usually easier to use a can/box instead of waiting for the broth to cool)
1/2 ts poultry seasoning (I often omit this if I'm out...no biggie)
1 ts salt
1 ts pepper
1 1/2 ts baking powder
Mix dry ingredients together, then egg, then chicken broth a little at a time until it comes together into a ball.
Roll them out and cut into strips and drop into broth. Add de-boned chicken when finished and let cook a few minutes until the dumplings are cooked through...but tastes better after everything has sat awhile. S&P to taste.