Ingredients:

• 1 gal chicken stock
• 3-4 chicken breasts, smoked and shredded                              
• 4 cups all-purpose flour
• 1 tsp baking powder
• 4 tbsp cold butter
• 2 cups whole milk
• Salt and pepper to taste

Instructions:

• Heat the Matador to medium heat and bring the chicken stock to a simmer.
• Add the shredded chicken breast to the simmering stock.
• In a large bowl, add the flour, baking powder, and butter.
• Using a fork or pastry cutter, combine until the mixture has a sandy texture.
• Add 2 cups whole milk and mix until the dough comes together.
• Transfer to a floured surface and knead until the dough is no longer sticky.
• Let rest for 5-10 minutes.
• With a rolling pin, roll out to a 1/4" thick sheet.
• Cut into 1"x2" rectangles and simmer in the stock for 20-25 minutes.  
• Taste the broth and adjust salt and pepper to taste.