1. In a large pot, bring the chicken broth to a simmer over medium heat. Add the shredded chicken and season with salt and pepper. Let it warm for about 10 minutes.
2. While the broth is simmering, prepare the dumplings. In a large bowl, combine the flour, baking powder, and salt. Cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the milk until a dough forms. On a floured surface, roll out the dough to about 1/4 inch thickness. Cut into 1×2-inch strips using a knife or a pizza cutter.
4. Gently drop the dumplings into the simmering broth. Cover and let cook for 15-20 minutes, stirring occasionally, until the dumplings are cooked through and tender.
5. Taste and adjust seasoning as needed. If you like your broth thicker, you can let it simmer uncovered for a few more minutes.
6. Garnish with fresh parsley before serving, if desired.

As you cook, remember to channel a bit of my abuela’s spirit — trust your senses and let the aroma guide you. And don’t forget to taste as you go!