Prepare the Chicken

• Place the chicken in a large pot and pour in the chicken broth. Add salt, pepper, and garlic powder (if using).
• Bring the broth to a boil, then reduce to a simmer.
• Cook the chicken for 20-25 minutes, or until fully cooked and tender.
• Remove the chicken from the broth, shred it with two forks, and set it aside. Keep the broth simmering on low heat.

2. Make the Dumpling Dough

• In a medium bowl, combine the flour, baking powder, and salt.
• Add the chilled butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
• Pour in the milk and stir until a soft dough forms. Do not overmix.

3. Roll and Cut the Dumplings

• Lightly flour a clean surface and roll out the dough to about 1/8-inch thickness.
• Cut the dough into small squares or strips, roughly 1-2 inches long.

4. Cook the Dumplings

• Bring the simmering broth to a gentle boil.
• Drop the dumplings into the broth one at a time, stirring gently to prevent sticking.
• Cover the pot and cook for 15-20 minutes, stirring occasionally, until the dumplings are tender and slightly thickened.

5. Combine the Chicken and Dumplings

• Add the shredded chicken back into the pot with the dumplings.
• Stir gently to combine and allow everything to simmer together for an additional 5-10 minutes.

6. Optional Additions

• For a creamier broth, stir in heavy cream during the final simmer.
• Add diced carrots or celery for a pop of color and flavor.

7. Serve and Enjoy

• Ladle the chicken and dumplings into bowls, garnish with parsley (if desired), and serve warm.
• Pair with a side of biscuits or cornbread for the ultimate Southern comfort meal.