In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Whisk until well incorporated. Then, cut in 3 tablespoons of cold butter until the mixture resembles coarse crumbs.

Gradually stir in about ¾ cup of milk to the flour mixture, mixing until a soft dough forms. Set the dough aside for a few minutes to rest.

In a large pot, bring 6 cups of chicken broth to a rolling boil. Shred 3 cups of cooked chicken into bite-sized pieces and set aside. Consider adding chopped vegetables for a more robust soup base.

On a floured surface, roll out the dumpling dough to about ¼ inch thick and cut it into squares, approximately 2 inches by 2 inches.

Once the broth is boiling, gently drop the dumplings into the pot one at a time. Cook for 15-20 minutes until done.

After the dumplings are cooked, add the shredded chicken back into the broth and stir gently to heat through. Ladle the homemade chicken and dumplings into bowls.