In a large pot, combine the 8 cups of water and 8 tsp Better Than Bouillon. Add the ½ tsp onion powder and ½ tsp garlic powder. Cover the pot and bring it to a full boil.

In a large mixing bowl, combine the flour, baking powder, salt, and pepper.

Add the water and beaten eggs to the dry ingredients and mix with a fork until just combined.

Add the ½ cup vegetable oil last. Mix until the dough comes together and has a consistent texture. Tip: Do not overwork the dough or it will become tough.

Generously flour your countertop or workspace. Turn the dough out and sprinkle with more flour so it doesn't stick to your hands or rolling pin.

Roll the dough out thin, about ¼ to ⅓ inch thick.

Using a pizza cutter or knife, cut the dough into strips about 1 to 1 ½ inches wide, then cut crosswise to create rectangular dumplings roughly 2 inches long.

Once the broth is at a rolling boil, drop the dumplings in a few at a time.

Stir gently between batches to prevent them from sticking together.

Continue until all dumplings are in the pot.

Stir in the shredded rotisserie chicken. Reduce heat to medium.

In a small separate bowl, create a slurry by mixing ¼ cup heavy cream with ½ tbsp cornstarch. Pour this into the pot to add creaminess and thicken the broth.

Repeat the slurry step one more time (mix another ¼ cup cream with ½ tbsp cornstarch and add it).

Turn the heat down to medium-low.

Simmer for 15–20 minutes, stirring occasionally to ensure nothing sticks to the bottom.

Serve warm in a bowl!