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Pennsylvania Chicken Pot Pie Soup Recipe

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This recipe for Pennsylvania Chicken Pot Pie Soup, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karla Wardell
Added: Thursday, November 16, 2006


3 c. flour
1 T. salt
2 big T. Crisco
1 egg
1/2 c. milk

whole chicken or 1 lb. chicken pieces
salt & pepper
bay leaf
bouillon cube

Mix dough till it is stiff, but soft. Roll out and cut into 2 inch squares. Let dry out all day. Cook down chicken with salt, pepper, bay leaf, carrots, onion, water and bouillon cube. Dice the chicken (save broth). Cook cubed potatoes in a separate container. Drain them. Boil chicken broth-put in the noodles and cover the noodles with the cooked, cubed chicken and the potatoes. Cover and simmer 40-50 minutes.




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