In a large pot, combine the 1.5 lbs of skinless boneless chicken with 6 cups of reduced-sodium chicken stock. Bring to a boil, then reduce to a simmer for 20-25 minutes until tender. Remove chicken, reserve broth, and shred meat.

In a mixing bowl, whisk together 2 cups of plain flour, ½ teaspoon of baking powder, and ½ teaspoon of fine salt. Add ¼ cup of melted unsalted butter and ¾ cup of whole milk, stirring just until combined.

On a floured surface, roll out the dumpling dough to about ¼ inch thick. Cut into 1-inch squares or strips and let rest for 5-10 minutes.

Bring reserved broth back to a low boil. Drop dumplings into the pot, stirring gently, and simmer for 15-20 minutes until cooked through.

Once dumplings are tender, add shredded chicken back into the pot. Stir and adjust seasoning with salt and pepper. For thicker broth, add a cornstarch slurry.

Ladle into bowls, ensuring plenty of broth and dumplings. Garnish with fresh parsley if desired. Serve warm.