Prepare the Chicken:

• In a large pot or Dutch oven, heat the olive oil over medium heat.

• Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

• Add the chicken breasts to the pot and season with salt and black pepper. Brown the chicken on both sides for 4-5 minutes.

• Once the chicken is browned, add the chicken broth and bring to a simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and no longer pink in the center.

Shred the Chicken:

• Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

Thicken the Broth:

• In a small bowl, whisk together the cornstarch and water to make a slurry.

• Add the cornstarch mixture to the pot and stir to combine. Simmer for an additional 5-7 minutes to thicken the broth.

• Stir in the milk and adjust seasoning with additional salt and pepper, if needed.

Make the Dumpling Dough:

• In a medium bowl, whisk together the flour, baking powder, and salt.

• Cut in the cold shortening with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

• Add the buttermilk and stir until just combined. Be careful not to overmix – the dough should be thick and slightly sticky.

Add the Dumplings:

• Drop spoonfuls of the dumpling dough into the simmering broth. Make sure to space them out so they have room to cook.

• Cover the pot with a lid and cook for 12-15 minutes, or until the dumplings are cooked through and puffed up. Do not lift the lid during this time to ensure the dumplings cook properly.

Serve:

• Once the dumplings are cooked, stir gently and serve hot. Garnish with fresh parsley if desired.