In a large heavy-bottomed pot or Dutch oven, combine the chicken pieces with the chicken stock. Set the heat to high and bring it to a boil.

Once boiling, reduce the heat to a low simmer, cover, and let the chicken cook for 20 to 25 minutes until tender and fully cooked.

Transfer the chicken to a separate plate and shred it using two forks. Leave the cooking liquid in the pot for later.

In a mixing bowl, mix the flour, baking powder, and salt. Add the melted butter and milk, stirring just until the dough forms—overworking it leads to dense dumplings!

Roll the dough on a floured surface to ¼-inch thickness and slice it into 1-inch squares. Let these rest for 5 to 10 minutes.

Bring the reserved broth back to a gentle boil. Drop each dumpling piece into the broth, stirring occasionally.

Lower the heat and let the dumplings simmer uncovered for 15 to 20 minutes, stirring now and then to avoid sticking.

Add the shredded chicken back to the pot and adjust seasoning with salt and black pepper. If you want a thicker broth, mix in the cornstarch slurry and cook for an additional 2 to 3 minutes.

Serve piping hot in bowls, garnished with fresh parsley if desired.