In a large pot, combine water, Better Than Bouillon, chicken, salt, and pepper. Bring to a boil, reduce heat, and simmer until the chicken is fully cooked.

Remove the chicken, shred it, and set aside. Keep the cooking liquid in the pot.

Stir the cream of chicken soup into the cooking liquid and bring it to a boil.

Break the frozen dumplings into 2-inch pieces and add them to the pot, stirring gently.

Reduce the heat to a simmer, cooking until the dumplings are tender.

Return the shredded chicken to the pot and stir. If the mixture is too thick, add additional water or broth to reach the desired consistency.

Adjust seasoning with salt and pepper before serving.