Dumplings: 2 cups flour 1/4 tsp salt 1 cup heavy whipping cream 1 egg, beaten Broth: 2-3 chicken breasts 5 cups water 6 cups chicken broth 5 tsp Better than Bouillon Premium Roasted Chicken Base

Boil chicken breasts in 5 cups water & 5 cups chicken broth. Shred chicken and return to pot on medium simmer. Add remaining cup of chicken broth and 5 tsp Better than Bouillon and continue to simmer. Combine dumpling ingredients to form a stiff dough. Roll out thin (1/4 inch) on floured pastry mat and cut into 2 inch squares. Increase temperature on broth to boil and add dumplings, stirring as needed. Cook covered on a medium to medium high heat for 30 minutes or until dumplings are tender. Reduce to lower simmer and continue to cook until ready to serve. Add salt and pepper to taste.