Pour the chicken broth into a large pot and bring it to a boil over medium-high heat.

Add the chicken breasts to the boiling broth and reduce the heat to low.

Simmer the chicken for about 15-20 minutes, or until it’s cooked through.

While the chicken cooks, prepare the dumpling dough by whisking together the flour, baking powder, and salt in a large bowl.

Cut the cold butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.

Stir in the buttermilk until a shaggy dough forms.

Remove the cooked chicken from the broth and shred it using two forks.

Drop spoonfuls of the dumpling dough into the simmering broth and cook for 15-20 minutes, or until the dumplings are fluffy and cooked through.