2 large cans chicken broth
4 cups water
4 chicken bullion cubes
2 tsp garlic powder
1 (10 oz) package frozen corn, thawed
2 large potatoes, peeled & cut into small pieces
1 Medium onion, chopped
Combine chicken broth, water, bullion cubes and garlic powder in large pot. Heat to a boil, then reduce heat to simmer.
Add chicken, cook until meat is no longer pink. Add corn and potatoes, and potpie noodles.
3 Tbsp shortening
2 cups unsifted flour
1 tsp salt
1 large egg, beaten
1/4 - 1/2 cup milk
Cut shortening into flour. Add salt, then beaten egg. Gradually add enough milk to make a soft dough.
Roll 1/2 dough thin (1/8") on floured surface. Cut into 2" squares. Repeat with other half of dough.
Drop dough squares into soup. Simmer about 30 minutes or until potatoes are soft.
- Submitted by K. Reed