Combine flour, baking powder, and salt in a medium-sized bowl, and cut the butter using a fork or a pastry knife
Stir in one cup of milk and mix with the fork until the dough forms a ball. It will be sticky.
Flour your working surface generously and transfer the dough into it. Flour a rolling pin also and roll the dough until about ¼ inch thick
Using a pizza cutter or a very sharp knife, cut 2-inch squares. Don’t worry too much about the shape
With a floured spatula, lift the squares and place them on a plate. Be sure to have the plate floured too and add flour between layers to prevent squares from sticking to each other. In the meantime, while doing this, bring 2 quarts of chicken stock to a boil
Drop the dumplings one at a time into the boiling chicken broth stirring while you add them.
Cook them for about 15 to 20 minutes until they don’t taste like dough anymore. Add cooked chicken, cook for 5 minutes to heat the chicken up, and serve with chopped parsley.
