Add chicken and broth to a large pot. Bring to a gentle simmer and cook until the chicken is cooked through and tender, about 15 to 20 minutes. Remove chicken to cool slightly, then shred or chop into bite-size pieces. Keep broth warm.

In a bowl, whisk 2 cups flour, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add milk and stir just until a soft dough forms. Do not overmix.

Dust your counter with the remaining 1 cup flour. Turn dough onto the flour and gently pat or roll to about 1/4 inch thick. Cut into 1 inch by 2 inch strips and lightly dust the strips with the extra flour.

Bring the broth to a low boil. Drop in dumplings a few at a time, stirring gently so they don’t clump. Lower heat to a simmer and cook, uncovered, about 15 minutes. Dumplings should look set and slightly puffed.

Stir in the shredded chicken, add pepper, garlic powder, onion powder, and more salt if needed. Simmer for an additional 5 to 10 minutes until everything is cozy and slightly thickened.

If you like a creamier feel, splash in a little milk or cream at the end. Garnish with parsley and serve warm.