In a large pot, put in the chicken, carrots, celery, onion, and garlic. Then, season everything with salt and pepper. Add enough water to cover everything and bring it to a boil.
Then reduce the heat, and until the chicken is cooked, let it simmer.
Once done, remove the chicken from the large pot and set it aside so it may cool. Strain the broth, discarding the vegetables.
In a large bowl, mix together the flour, baking soda, and salt to make the dumplings. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the buttermilk to form a soft dough.
Roll out the dough on a floured surface to about 1/4 inches thickness. Cut into 2-inch squares.
Bring the broth to a boil and drop the dumplings in it, one at a time, during that stir gently. Reduce heat to a simmer and cook for 15-20 minutes.
While the dumplings are cooking, debone the chicken and cut it into bite-sized pieces. Add the chicken and fresh parsley to the pot. Cook for another 5-10 minutes until everything is heated through.
