Commonly found in the American south and midwest, this humble classic is believed to originate sometime during the Great Depression.  Traditionally made by boiling an entire chicken in water, the broth would have then been used to cook dumplings made from a mixture of flour, shortening (or butter), and milk (or other liquid).  Given the harsh economic times, the addition of vegetables was not always possible, but popular options included chopped carrots, celery, and turnip greens.