Chicken And Dumplings

• chicken stock
• 1 rotisserie chicken precooked, remove meat, discard skin and bones, cover and refrigerate.
• 2 quarts water
• 2 1/2 tablespoons bouillon Better Than, (R) Roasted Chicken Base
• dumplings
• 6 large eggs
• 3 cups unbleached all purpose flour

1. In a large stockpot, bring water to a boil. Gently whisk in Chicken Base until dissolved.
2. In a small mixing bowl, whisk eggs. Pour eggs into a food processor.
3. Add flour to eggs 1 cup at a time. Pulse after each addition until flour is combined. Dough will be stiff and slightly sticky to the touch. Remove and place dough into a small mixing bowl.
4. Using the edge of a small silverware spoon, cut dumpling from dough ball. Amount of dough on spoon will be about 1/2 teaspoon and should have an elongated shape. Dip spoon into boiling stock to release dumpling, repeat process. Stir; reduce heat to low, simmer and cover.
5. Simmer until dumplings are done, about 15-20 minutes. Do not uncover while dumplings are cooking, uncovering releases steam, which is needed to cook the perfect light dumpling.
6. Add cooked chicken and heat thoroughly.

chicken, rotisserie chicken, water, bouillon better, dumplings, eggs, flour

Taken from www.yummly.com/recipe/Chicken-and-Dumplings-1339069 (may not work)