-Soup part-

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.

-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